Potato & Sun-dried Tomato Frittata
Eggs are a superfood. They are a great source not only of protein, but also of minerals and vitamins. So do not let the debate about cholesterol scare you away from these beauties. You do not have to eat three a day, every day! But be aware where you are buying your eggs from: avoid those mass-produced in intensive farming. The chickens are not healthy and neither are the eggs. The best source for great tasting eggs is the Farmer’s Market.
Now whip up those eggs for a quick & easy meal, a frittata, the Italian style omelette. Frittatas are very forgiving, everything can end up in a frittata. This one simply uses potatoes and Roberta’s Sun-dried Tomato Spread for a more refined taste profile.
Ingredients
6 eggs
2 medium potatoes, sliced
3/4 cup parmesan cheese, grated
1 tsp. of Roberta’s Herbed All-purpose Salt
1 tbsp. of Roberta’s Sun-dried Tomato Spread
Black pepper
5 tbsp. of Cosimo’s Extra Virgin Olive Oil
Method: (1) In a coated frying pan, sauté sliced potatoes in 2 tbsp. of Cosimo’s Extra Virgin Olive Oil. (2) Set aside to cool. (3) In a separate bowl beat eggs well. (4) Whisk in Roberta’s Sun-dried Tomato Spread, cheese, herbed salt and black pepper. (5) Let the potatoes slide into egg mixture. (6) Combine well before pouring mixture in coated frying pan and bake till done over medium-low heat, not turning it. (6) Enjoy hot or cold.
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