Onion & Bell Pepper Frittata

Onion & Bell Pepper Frittata
Serves 4

4 large eggs, beaten
1 cup Yukon Gold potatoes, sliced thin
1/4 cup tomato, diced
1/8 cup onion, sliced thin
1/8 cup bell pepper, sliced thin
1 tablespoon fresh basil, minced
1/2 teaspoon garlic, crushed
dash salt
dash black pepper
1/4 cup mushroom, sliced
1/4 cup colby cheese, sliced thin
1/2 tablespoon butter

1. Preheat oven to 375

2. Spray olive oil into baking dish

3. Layer potatoes evenly across bottom of pan and up the sides. Form a "crust". Lightly season the crust with salt and pepper.

4. Place potatoes into preheated oven for 15 minutes

5. Saute basil,onion & bell pepper in butter over medium heat

6. Add mushrooms to saute pan. Saute for 3 minutes more.

7. Set saute aside until 15 minutes are up for the potatoes

8. Take potatoes out of oven.

9. Spread tomatoes over the crust

10. Spread saute over tomatoes

11. Pour eggs over saute

12. Layer cheese evenly over eggs

13. Cover. Bake for 10-15 minutes. Dish is done when eggs are mostly set.

14. Remove from oven. Let set for 15 minutes.

15. Cut into 4 even portions. Serve while still warm.


According to Master Cook software this is 157 calories per serving.