Vegetarian Potato Frittata is Gluten Free. (Of course I have panko crumbs on the zucchini rounds. You can serve whatever you’d like on the side.)
Gracehill Bed and Breakfast
- 2oz of small potatoes per person (I use Dutch Yellow Peewee Potatoes)
- 1½oz of grated Smoked Gouda Cheese per person
- Onion diced, about 2 T per person
- Red Pepper diced, about 1 T per person
- 2 eggs per person
- 1T of half and half per egg
- Fresh Rosemary
- Salt and Pepper to taste
- Put the potatoes in a sauce pan and add water to an inch above the potatoes. Boil until soft when you prick them with a fork. Maybe 20 minutes or so.
- Dice onion and sauté in butter until golden brown or caramelized.
- About half way through sautéing the onions add the diced red peppers to the same pan.
- When the potatoes are soft, drain, cut in half and put cut side down in another frying pan with a little butter.
- Remove from heat when they are just turning golden brown.
- Put in the same pan with the finished onions and red pepper.
- Grate the cheese.
- Whip up the eggs with the half and half, add salt and pepper to taste.
- Cut up some rosemary and add to the onion mixture along with the eggs.
- Then stir in the cheese leaving a little to one side to garnish the finished frittata.
- Cook on medium heat watching closely and scraping the bottom of the frying pan to pull the curds to the top.
- You can use a 9X13 pan, but I started using one ramekin per person and like it better.
- When the eggs are starting to hold shape but still wet, scoop into the ramekin and fill up to the top.
- Place in a 325 convection oven or 350 regular oven and bake until puffed, about 20 minutes. Let set for about 3-5 minutes and loosen and scoop onto a plate.
- Garnish with a sprig of rosemary stuck in the top and the leftover grated Gouda Cheese.
- (We use herbs out of our garden. Our rosemary bit the dust about a week ago so I subbed in chives for this photo.)