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Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. —Maria Regakis, Somerville, Massachusetts
Nutritional Facts 1 wedge equals 326 calories, 23 g fat (12 g saturated fat), 361 mg cholesterol, 531 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Potato & Red Onion Frittata in Taste of Home April/May 2010, p77
Satisfying SandwichA frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.
A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 25, 2012 by popnmim
I made this a few days ago and was delighted with the results, Excellant, I will make this frequently.
Reviewed on May. 21, 2012 by shadysharon
Very tasty !!
Reviewed on May. 18, 2012 by pomlady
The recupe doesn't say what Temp to bake the Frittata. Tried it at 350, but it took a few min. longer.
Reviewed on May. 18, 2012 by administrator
The recipe and ingredients work well together but to make it an authentic frittata you should layer the onion and potato - or any fillings - in the pan and then pour the egg mix over and cook like that. Frittata and a Spanish Omelette are pretty much the same in that respect and this recipe is very similar to a traditional Catalan Spanish Omelette. It's no biggie, it tastes the same either way! It just cuts and serves better. Bon Appetit however you eat it!
Reviewed on Sep. 28, 2011 by sharonallison
My daughter liked it as is but next time I'd jazz mine up with some spice! Very good!!
Reviewed on Jul. 10, 2011 by aug2295
I saw this recipe in the magazine last year but never got around to making it; this week, I had some eggs to use up and I am so glad I tried this! The rosemary onions were delicious. It really made for a nice, vegetarian supper for our meatless day.
Reviewed on Jul. 06, 2010 by Teresa317
This was a quick delicious meal. Even my "meat and potatoes" man enjoyed it.
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