Italian Breakfast Frittata with Potatoes and Herbs
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, low-carb
340 cal
18g protein
22g carbs
20g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1/2 lb baby potatoes
- 1/4 cup fresh basil
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- 1 garlic clove
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- 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.
- Mince garlic and add to the skillet; cook for 1 minute more.
- In a bowl, beat eggs with chopped basil, grated Parmesan, a pinch of salt and pepper.
- Pour egg mixture over potatoes in the skillet. Cook on the stovetop for 2-3 minutes until edges start to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are fully set and slightly puffed.
- 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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