Frittata Casserole With Potato Crust
Prep time
Cook time
Total time
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.
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