PEI Potato Frittata

Jazz up your breakfast with this flavourful and creamy dish!

Prep Time & Yield

Total Prep time:  30 min

Serves 4

1 medium PEI Russet Potato, diced
2 tbsp (30 ml) Butter
1 Shallot, chopped
1 Red Pepper, small & diced
1 Garlic clove, minced
2 cups (500 ml) Spinach
1 cup (250 ml) Gruyere or Swiss Cheese, grated
6 Eggs
1/2 cup (125 ml) Heavy Cream
to taste Salt & Pepper
1. Preheat oven to 375ºF. 
2. Heat an oven-safe sauté pan over medium heat; add butter. 
3. Add onions, red pepper, garlic and potatoes and cook for 3-4 minutes or until onions are softened . 
4. Stir in spinach and cook, allowing spinach to wilt down; season with salt & pepper. 
5. In a bowl combine eggs, heavy cream and cheese. Season with salt & pepper; mix well.
6. Pour egg mixture over vegetables, stirring to combine while allowing the egg mixture to begin cooking; 1-2 minutes.   
7. Place frittata in the oven and cook for 12-15 minutes or until eggs are fully set .
8. Remove sauté pan from oven and slide frittata onto a cutting board. Portion and serve immediately  . 
Chef’s Tip:
• If you do not have an oven-safe sauté pan, a casserole dish can be used. Just be sure to grease it well before adding the ingredients to prevent sticking. Bake for 12-15 minutes or until eggs are full set. Remove from oven and serve immediately.
Nutritional Information

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