Southwestern Frittata

Southwestern Frittata

By: Jamie Geller, Joy of Kosher

Frittatas are an amazing invention. Why settle for a simple flat omelet when you can have a thick slice of egg filled with cheese and roasted veggies. Full of protein, a great source of vitamin and easily packed with cheese, this is surely a dish that will go down well on the family dinner table.

Preparation Time: 40 minutes

Serves: 8

2 tablespoon olive oil
2 large red potatoes, scrubbed and thinly sliced (about 1-pound)
1 small onion, peeled and thinly sliced
1 red bell pepper, thinly sliced
1 clove garlic, minced
10 large eggs
2 tablespoon whole milk
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup sliced Tnuva Cheddar Cheese
1/2 cup sour cream
1 cup Sabra Homestyle Salsa

1. Preheat oven to 400°F.
2. Heat oil over medium heat in a 12-inch, nonstick, ovenproof skillet (cover plastic handles with aluminum). Add potatoes and cook 10 minutes or until just tender. Add onions, peppers, and garlic and cook 5 minutes more, or until onions are translucent.
3. In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onion and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 8 slices and serve with sour cream and salsa.

Tnuva Products used in this recipe: