Potato Garlic Frittata
Looking for an easy, hearty, and delicious family dinner? ๐ฝ๏ธ Try this potato frittata with crispy garlic toast!
This recipe comes from the Easy Choice Family Kai Spring Cookbook, featuring four weeks of simple, nourishing meals for families of up to six.
Find the full recipe below or tap the link ๐
INGREDIENTS
1 tablespoon oil
1 onion, finely chopped
ยฝ leek, finely sliced
2 cloves garlic, finely chopped or 1 teaspoons crushed garlic
3 cups frozen mixed vegetables
3 cups cooked potatoes
1 can cannellini beans, drained
9 eggs
ยฝ cup milk
1 teaspoon rosemary
1 teaspoon mixed herbs
salt & pepper, to taste
ยฝ cup grated cheese
Garlic toast
3 tablespoons butter or margarine, softened
2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
6 slices wholemeal bread
METHOD
Preheat oven to 180ยฐC.
Heat the oil in a large oven-proof frying pan on medium heat. Add the onion, leek and garlic and cook until they are soft.
Add the frozen vegetables and stir-fry for 5 minutes, or until the vegetables are slightly warmed through. Reduce the heat, and stir in the potatoes and cannellini beans.
In a separate bowl, whisk together the eggs, milk, rosemary, mixed herbs, salt and pepper. Pour the egg mixture over the vegetables. Sprinkle the grated cheese over the top.
Place the pan in the oven for 30 minutes, or until the eggs are set.
While the frittata is heating, make the garlic toast. Mix the butter or margarine with the garlic in a small bowl. Use a toaster to toast the bread and then spread it with garlic butter.