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Delicious on a Dollar

This one-pan egg dish from Recipe.com features crisply browned potatoes, tender carrots, and fresh tomatoes.
by peg sm ith | r ecipe rich a r d s w ea ringer | photo bl a ine moats | food st y ling gr eg luna

Potato Frittata

Slice potatoes and carrots about 1/8 inch thick to ensure they become tender and golden during cooking. prep 25 min. cook 10 min. bake 18 min. stand 5 min. oven 375°F

83¢
per serving

1

lb. Yukon gold or russet potatoes, scrubbed and thinly sliced 2 Tbsp. olive oil 2 large carrots, thinly sliced 12 eggs 1/2 cup green onions (about 4), chopped 1/4 tsp. each salt and ground black pepper 1/2 cup yellow cherry tomatoes, halved 1 clove garlic, minced Fresh snipped parsley and/or cilantro

1. Preheat oven to 375°F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots. Cook for 5 minutes more, until potatoes and carrots are tender and lightly browned, turning occasionally. 2. In a medium bowl whisk together the eggs, half of the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove skillet from oven and let stand on a wire rack for 5 minutes. With a spatula loosen edges of frittata from pan. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. 3. Meanwhile, in a small bowl toss together remaining green onions, cherry tomatoes, garlic, and parsley. Spoon tomato mixture on frittata. Cut frittata in wedges; serve immediately. Makes 6 servings. each serving 258 cal, 14 g fat, 372 mg chol, 267 mg sodium, 18 g carb, 3 g fiber, 15 g pro. n

This month at Recipe.com, we’ve put together the tips you need for spring. Go to recipe.com/how-to and learn the secrets for seasonal faves such as honey-baked ham, deviled eggs, and steamed artichokes.
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