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Potato & Mushroom Frittata with Roasted Red Pepper Puree

Breakfast, Gluten-Free, Seasons, Special Diets, Vegetarian, Year Round

Douse your morning with vitamin D when you make this mushroom-filled frittata. Bonus: the red pepper puree can double as a veggie dip or a sandwich spread.

Ingredients

  • Frittata:
    • 1 Tablespoon olive oil
    • 1 clove garlic, minced
    • 1/2 teaspoon dried thyme
    • 1 pound potatoes (with skin), shredded (about 3 cups)
    • 8 ounces button mushrooms, chopped
    • Salt and pepper, to taste
    • 6 whole eggs + 6 egg whites, whisked together
  • Roasted Red Pepper Puree:
    • 12 ounce jar roasted red peppers, packed in water, drained
    • 1 Tablespoon olive oil
    • 1 Tablespoon balsamic vinegar
  • Simple Side Salad:
    • 4 cups mixed greens
    • 2 cups shredded carrot
    • 2 Tablespoons balsamic vinegar
    • Salt and pepper, to taste

Directions

Serves

4

1Preheat broiler
2Make Puree: Blend bell peppers, oil and vinegar until smooth. Set aside.
3In skillet over medium heat, sauté oil, garlic, thyme, potatoes and mushrooms for 10 minutes, stirring occasionally. Season with salt and pepper.
4Add eggs to evenly coat the potato-mushroom mixture and cook for 6 minutes without stirring. When top is still slightly wet, put under broiler for 4 minutes until browned on top. Let cool for 2-3 minutes.
5Flip frittata on cutting board and cut into 4 wedges. Drizzle with red pepper puree and serve with side salad.

Nutritional Facts for Potato & Mushroom Frittata with Roasted Red Pepper Puree

1/4 frittata + salad

4

Daily Value %*

18%

23%

15%

105%

23%

13%

24%

42%

265%

275%

15%

25%

* Daily Value % based on a 2000 calorie diet.

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