Italian Breakfast Frittata with Potatoes and Herbs

Italian · 30 min · vegetarian, gluten-free, low-carb

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Ingredients

• 8 large eggs
• 1 pound baby potatoes
• 1/4 cup fresh basil
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1 garlic clove

Method

1. Preheat oven to 375°F (190°C).
2. Slice baby potatoes thinly. In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add potatoes, season with salt and pepper, and cook until golden and tender, about 8-10 minutes.
3. Mince garlic and add to the skillet; cook for 1 minute more.
4. In a bowl, beat eggs with chopped basil, grated Parmesan, a pinch of salt and pepper.
5. Pour egg mixture over potatoes in the skillet. Cook on the stovetop for 2-3 minutes until edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are fully set and slightly puffed.
7. Remove from oven, garnish with extra basil if desired, and slice into portions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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