leftovers frittatta
(2 ratings)
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This is from my "OMG got no money & fridge is nearly empty" collection. I make it for the two of us, but it actually makes enough for two dinners, so I've listed it as for 4 people. Jazz it up with a vidalia onion and prosciutto and bacon when your budget is flush!
(2 ratings)
yield
4 large servings
prep time
25 Min
cook time
35 Min
Ingredients For leftovers frittatta
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3 mdpotatoes
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1 mdonion, thin slices
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1/2 mdgreen pepper, diced
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1/2 mdzucchina, halved and then diced
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3 Tbspolive oil, extra virgin
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5 lgeggs
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1/2 c2% milk
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1/2boiled ham, sliced
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1 cshredded cheddar
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3 tsppampered chef citrus & basil spice
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3 tspdried cilantro
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sea salt per your own taste/health
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ground fresh black pepper as per salt
How To Make leftovers frittatta
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1Preheat oven to 350 degrees. 1. Slice potatoes into 1/8 in. slices. Parboil (no salt in water) until half cooked. 2. Pan saute onions, green pepper and zucchini in EVOO until half cooked (onions translucent stage). 3. Spray 9x13 2in. deep baking dish with Olive Oil spray.
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24. Fill dish with zucchini mix. Add dry spices. 5. Cover with potato slices. Add salt & pepper. 6. Whisk eggs with milk. Pour over potatoes evenly. 7. Sprinkle cheddar cheese over top.
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38. Bake uncovered in oven for 35 minutes, or until it bubbles evenly throughout the pan. 9. Let it rest approximately 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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