Have you all been following along the Tastemaker 2k10 Challenge? It has been such a blast! I just finished my the video for this month’s Challenge: Nutrition on a budget.
I am presenting the recipe below however, I ask that when you view the video, PLEASE rate it by pressing in the STARS. You may need to log into/create your YouTube account and you can then rate the video and help me win.
I mean, how many people dance for you?
2 tbsp extra-virgin olive oil
1 large or 2 small clove garlic, chopped
3/4 pound baby potatoes , small cubes
1 cup (approx. 1/2 small) sweet onion, chopped onion
½ tsp ground thyme or 3 to 4 sprigs thyme, chopped
½ Red pepper, chopped
1 small or ½ large Zucchini, minced
½ tsp. Salt
A few dashes ground black pepper
7 eggs (5 eggs and 2 whites), beaten
1/2 cup 1% milk
1/3 cup shredded Parmesan cheese
1. Peel and chop potatoes into small cubes and place in microwave safe bowl, cover with plastic and microwave on high to partially cook the potatoes, approx. 4 minutes.
2. Heat the olive oil in a large oven-proof skillet over medium heat. Add the garlic, onion and cook for 1 minute and then add the red peppers, zucchini and potatoes. Cook about 3-5 minutes until the potatoes are lightly browned.
3. Meanwhile, preheat the oven to 350 degrees. Whisk together the eggs, egg whites, thyme, parsley, milk, salt, and in a large bowl.
4. Pour the egg mixture in to the skillet and distribute it around and under the vegetables. Turn the heat to low and allow to cook for 5-7 minutes, gently shaking and rimming around edge to get egg underneath. Once most of the egg is set, sprinkle with the cheese and transfer it to the oven and allow to bake until the cheese is melted. Remove from the oven and serve directly from the skillet
If you want to brown the cheese a bit, you can turn the broiler on for a minute but do not take your eyes off of the frittata.
Please STAR the video if you haven’t yet–thanks!