Harvest Vegetable Frittata

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Serves 4

1/4 C. medium onion, chopped
� C fresh, or previously frozen, sweet peas.
1 small Yukon gold potato, cooked, cooled and diced into �� cubes.
2 T. red bell pepper; diced small
2 T. vegetable oil

6 eggs
1/2 C. mil
k 3 T. parmesan cheese
1 t. butter
2 T. sour cream
2 t. chopped scallion
Salt and pepper

Turn on oven broiler.

Combine eggs, 1 T. of cheese and milk in a bowl and beat until combined. Salt and Pepper to taste. In a small 6″ovenproof skillet, melt 1 T. oil on medium heat. Add onions and sauté until soft. Remove from pan and set aside. Add remaining oil to pan and add potato. Let the potato cook on medium heat, without stirring, for 3-4 minute. When the potatoes are golden on the bottom, turn them to cook on the other side. When the potatoes have a crispy, golden crust, add in the peas and red peppers. Stir just until they are heated through. Add the onions back in. Turn heat to low. Add in the teaspoon of butter and pour egg mixture over vegetables. Cook eggs slowly, stirring mixture occasionally to let uncooked eggs move to the bottom. When all but the very top is set, sprinkle remaining cheese over the frittata and place under the broiler. Broil until frittata is souffl�d and cooked through. Be careful not to over cook.Cut into four wedges and served with a dollop of sour cream. Top with scallions.