We usually have our Frittata without a crust, but thought I'd try something different here. It seems many people are anti-potato these days, but we love them! Use your favorite veggies and top with cheese if you wish. Enjoy!
Author: Healthy Cooking Daily
Recipe type: Breakfast
Serves: 8 servings
Ingredients
Crust:
1 large potato with skin
2 Tbl. olive oil
½ tsp. garlic powder
Salt & pepper
Filling:
2 c sliced mushrooms, any variety
1½ c mixed bell peppers, chopped
1 c chopped onion
1 heaping c raw spinach
3 Tbl. olive oil
1 Tbl. dried basil
1 tsp. garlic powder or use fresh
Salt & pepper
6 eggs, beaten
2 tomatoes, sliced into rounds
Instructions
Preheat oven to 375.
Grease a casserole dish - I used a 9x9 dish.
Slice the potato in rounds and toss with the remaining ingredients.
Line the casserole with the sliced potatoes until completely covered and bake for 15-25 minutes.
In the meantime saute the onions, peppers, and mushrooms for 5 minutes.
Add the spinach, basil, garlic, salt and pepper and cook for an additional 5 minutes keeping everything crisp.
Remove from heat and spread the veggies on the potato crust.
Add the eggs and top with the tomatoes.
Sprinkle with salt and pepper.
Bake at 375 for 15-20 minutes or until set.
Slice into squares and top with salsa.
Optional: If you're a cheesy person, top with your favorite cheese the last 5 minutes of cooking.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2016/04/frittata-casserole-with-potato-crust/