Potato and Onion Frittata
Basin Gold Cooperative
4 tablespoons extra-virgin
1 Basin Gold* baker
russet potato, diced
into ¼-inch cubes
½ Basin Gold* jumbo
yellow onion, chopped
2 garlic cloves, minced
1 cup fresh spinach leaves,
washed and patted dry
Salt and freshly
8 large eggs (or 12 large
¼ teaspoon crushed
½ cup grated Parmesan
Salsa, for garnish
Heat oil in an 11½-inch ovenproof skillet over
medium-low heat. Add potatoes and sauté until
golden and tender in the center, about 8 minutes.
Add onion and garlic; cook for another 2-3 minutes.
Add spinach and cook for another minute, or until
wilted. Season to taste with salt and pepper.
Preheat the broiler. In a bowl, whisk together
eggs, red pepper and ¼ cup Parmesan. Add
to the skillet. Cook, stirring, until the mixture
begins to set but the eggs still have some give,
about 3-4 minutes.
Sprinkle with the remaining Parmesan and place
under the broiler. Broil until the top is set and
the cheese and egg mixture are golden brown,
about 3-4 minutes. Remove from the broiler,
let cool for a few minutes, and slice into wedges.
Garnish with salsa and serve. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
Sausage and Zucchini Frittata
8 large eggs
1 teaspoon dried basil
2 packages ( 12 links)
Jimmy Dean Fully
Cooked Turkey Sausage,
1 cup chopped zucchini
½ cup sliced mushrooms
½ cup chopped
½ cup ( 2 ounces) shredded
Preheat oven to 350°F.
In a medium bowl, beat eggs and basil with a
wire whisk until well blended.
In a large ovenproof skillet, cook and stir sausage,
zucchini and mushrooms over medium heat for
5-6 minutes, or until the vegetables are tender.
Add the eggs, but do not stir.
Bake for 22-27 minutes, or until a knife inserted
near the center comes out clean.
Remove from the oven. Top with tomato and cheese.
Let stand for 5 minutes, or until the cheese has
melted. Cut into wedges to serve. Makes 6 servings.