adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potato Crusted Frittata
0 Likes
Prep Time:
15 minutes
Total Time:
40 minutes
Elevate your frittata with a crispy crust using Betty Crocker® Potatoes.
Ingredients:
  • 1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
  • Water and vegetable oil called for on potato box
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium green or red bell pepper, seeded, chopped
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 6 eggs
  • 1/4 cup whipping cream or half-and-half
Instructions:
  • Preheat oven to 375°F. Prepare potatoes according to the instructions on the box in a 10-inch ovenproof nonstick skillet.
  • In a separate 10-inch nonstick skillet, sauté mushrooms, onion, and bell pepper over medium-high heat for about 5 minutes, stirring often, until veggies begin to soften.
  • Once the potatoes are cooked, top them with the cooked vegetables and cheese. In a medium bowl, whisk together the eggs and cream, then pour the mixture over the potatoes.
  • Bake for approximately 20 minutes, or until the eggs are fully cooked. Gently loosen the sides of the frittata, then carefully flip it onto a serving platter and slice into wedges.

Similar Recipes