Total TimePrep/Total Time: 30 min.
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup sliced green onions
- 1/4 cup minced fresh parsley
- 1 garlic clove, minced
- 6 large Eggland's Best eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Sour cream and crumbled cooked bacon, optional
- In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
Nutrition Facts1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.
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May 2, 2019
This frittata is super easy to make. I did add chopped red peppers to it so to up the flavor. Husband would have liked some cheese on it....maybe next time. I served it with salsa which really helped to add to the flavor.
Jul 30, 2010
A friend from Argentina made a very similar dish as an appetizer. She served it with tomato/pepper salsa and called it 'tortilla'. I always wished I had asked her for the recipe. I was browsing ToH one time and ran across this omelet that sounded so much like my friend's dish that I had to try it. It may not be identical to hers, but it tastes as near to it as I can remember. I've made it many times since for both breakfast and as a party appetizer -- it's good room temperature and even cold!