Products used in this recipe
Redskin Potato and Onion Frittata
Yield: 12 Servings (7 oz.)
Yield: 12 Servings (7 oz.)
Our redskin potatoes pair nicely with roasted vegetables, eggs, and cheese in this breakfast–brunch application. Pair it with a salad or soup for a light lunch option that people will love.
Preparation Instructions:
Step 1
Preheat convection oven to 325°F.
Step 2
Heat oil in a large sauté pan over medium-high heat. Add peppers and onions, and heat through. Add potatoes to the pan, and continue to cook until heated through. Stir in garlic and thyme. Transfer to a half-sized hotel pan that has been sprayed with pan release.
Step 3
Whisk eggs, milk and shredded cheese together. Season with salt and pepper. Pour over potato mixture in hotel pan and gently mix together. Bake in a 325°F convection oven until eggs are cooked through and potatoes are hot, 55-60 minutes. Tent with foil if frittata browns too fast during baking.
