Spanish Potato Frittata
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
slices |
bacon -- lower sodium -- diced |
|
2 |
large |
Yukon Gold potatoes -- sliced |
|
1 |
medium |
shallot -- sliced |
|
2 |
cloves |
garlic -- minced |
|
1 |
whole |
roasted red pepper -- diced |
|
6 |
whole |
eggs |
|
1/4 |
cup |
parmesan cheese -- shredded |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/8 |
teaspoon |
crushed red pepper flakes |
|
2 |
tablespoons |
fresh basil leaves -- shredded |
| Cook bacon in large skillet until crisp. Remove and place on paper towels. Drain all but 2 tablespoons of the bacon fat. Add shallots and garlic and cook until fragrant about one minute. Add potato slices and cook until they start to brown and soften about 3 minutes. Stir and cover and cook on medium low until tender about 3 more minutes. Mix eggs, cheese, salt, pepper, and red pepper flakes together. Crumble bacon into egg mixture. Add roasted red peppers. Pour egg mixture over the potatoes. Over medium high heat cook lifting potato mixture to let eggs run underneath. Cook for about 2 to 3 minutes. Reduce heat to medium and cover and cook until egg mixture is mostly set about 3 more minutes. You can put frittata under a broiler to brown the top or cover the frying pan with large plate and slip frittata out onto the plate. Then slip it back into pan and brown the second side. Sprinkle with fresh basil and cut into slices. NOTES : You can also use parsley instead of the basil. |
| Per Serving : 230 Calories; 14g Fat (53.9% calories from fat); 16g Protein; 10g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 500mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |