GARDEN VEGETABLE FRITTATA

Garden Vegetable Frittata

• YIELD: 8 Servings

• PREP: 10 mins

• COOK: 25 mins

• READY IN: 35 mins

from: cookingchanneltv.com

Ingredients

• 2 tablespoons Olive Oil

• 5 potatoes red, small, thinly sliced

• 1 bunch green onions trimmed and sliced

• 1 cup tomatoes cherry, sliced

• 1 cup spinach torn

• 1 garlic cloves crushed

• 8 eggs

• 1 tablespoon freah basil chopped

• 1-2 cups Asiago cheese shredded

• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in large skillet over medium heat. Add sliced potatoes to the skillet and saute for 6-8 minutes. Remove potatoes.
   

2. Add another tablespoon of olive oil and add the green onions, tomatoes, spinach and garlic. Saute for 1-2 minutes, just until spinach is wilted. Season with salt and pepper.
   

3. In a medium bowl, beat together the eggs, basil, cheese. Pour into the skillet over the vegetables.
   

4. Reduce heat to medium-low and scramble the eggs for 1 minute.
   

5. Return the potatoes to the skillet and cook for an additional 2 -3 minutes, or just until the eggs start to set around the edges.
   

6. Drizzle olive oil around the pan to ensure easy removal. Finish cooking in the oven for an additional 10-12 minutes, until eggs have completely set in the center.
   

7. Serve from the skillet or flip onto serving plate. Garnish with additional cheese and fresh basil.