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Southwestern Frittata

 

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Southwestern Frittata
 

 

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Recipe

Southwestern Frittata

Slice and serve wedges out of this hearty pretty frittata— just divine with a dollop of sour cream and a touch of salsa.

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

8

Ingredients

  • 2 tablespoons olive oil
  • 2 large red potatoes, scrubbed and thinly sliced (about 1-pound)
  • 1 small onion, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 clove garlic, minced
  • 10 large eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 cup salsa

Directions

1. Preheat oven to 400°F.
2. Heat oil over medium heat in a 12-inch, nonstick, ovenproof skillet (cover plastic handles with aluminum). Add potatoes and cook 10 minutes or until just tender. Add onions, peppers, and garlic and cook 5 minutes more, or until onions are translucent.
3. In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onion and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 8 slices and serve with sour cream and salsa.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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