Friday, September 23, 2011

Parmesan-Crusted Frittata

I love fritattas because they're simple to make and you can use pretty much any combination of ingredients you like. It can be made ahead of time and served at room temperature, making it an easy dish for brunches, picnics, and dinners. This was my first time using parmesan in a frittata, but I happened to have some on hand and wanted to make the dish for a potluck I was going to. I think mozarella and pepperjack are still at the top of my choices for this dish, but the parmesan was a nice variation.

*8 eggs
*3 tbs milk
*1/3 cup fresh grated parmesan
*1/2 cup chopped cilantro
*1 small yellow or red bell pepper, diced
*6 small red potatoes, peeled and sliced
*1 small onion, peeled and sliced
*olive oil
*1/2 tsp salt
*1/2 tsp pepper

Preheat broiler. Heat 2tbs olive oil in skillet, cook potatoes for 5-7 minutes, until slightly tender. In separate pan, heat 2 tbs olive oil and saute onions and bell pepper, about 4 minutes. Meanwhile, whisk eggs, half of the parmesan, milk, salt, pepper and half of the cilantro. Once potatoes are semi-cooked, use spatula to arrange them flat in the pan. Top with remaining cilantro, and followed by the sauteed onions and bell peppers. Add egg mixture to skillet. Cook until almost set. Sprinkle remaining parmesan and broil until frittata is puffed and cheese begins to turn golden, about 3-5 minutes. Cut into wedges and serve.

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