Frittata with Peas and Potatoes
Summary
 | |
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Description
Frittata with Peas and Potatoes
Ingredients
- 1 tbsp vegetable oil
- 1 cn (15 oz.) libby’s sweet peas, drained
- 1 cn (15 oz.) libby’s sliced white potatoes, drained
- 6 large eggs
- 1 tsp dried italian herb blend
- 1⁄2 tsp Salt
- 1⁄4 tsp Pepper
- 1⁄2 c grated parmesan cheese
Instructions
Preheat broiler. In a 10-inch nonstick skillet, heat oil over medium heat. Add peas and potatoes; cook, stirring gently, until heated. In a bowl, whisk eggs, herb blend, salt and pepper. Pour over potatoes and peas and reduce heat to medium-low. With a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described above until the top is almost set, approximately 5 minutes. Sprinkle with the cheese. Broil about 6 inches from the heat source about 1 minute or until the frittata is puffed and the top is set.
