Sweet potatoes bring fall flavor to this breakfast recipe, but you’ll want to enjoy it year-round, thanks to its quick start-to-finish time and one-pan ease. Although this recipe starts with potatoes, eight freshly cracked eggs quickly turn it fluffy. To transform it into a southwestern-themed dish, top it with a few dashes of hot sauce.
This hearty vegetable scramble is ideal for breakfast, lunch, or dinner. Serve with a toasted English muffin, fruit salad, or a glass of orange juice.
With this fancy frittata, your brunch buffet becomes a lot more impressive. Thin slices of carrots and potatoes make the skillet frittata extra hearty. Although the recipe takes an hour to come together, the 25 minutes of prep work are worth it for the satisfied looks on the faces of your guests.
This luscious egg breakfast recipe features crisply browned potatoes and colorful fresh vegetables, including carrots, green onions, and tomatoes. Slice the potatoes and carrots thinly, about 1/8 inch, to ensure they become tender and golden during cooking.
Preheat oven to 375°F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally
In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.
Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.
With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.