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Breakfast & Brunch

Potato and Pea Frittata
1 Tbsp. plus 2 tsp. olive oil
3/4 lb. Yukon Gold potatoes, peeled and sliced thin
Salt and pepper
7 large eggs
1/4 cup Hannaford 1% Lowfat Milk
2/3 cup Hannaford Petite Green Peas, thawed
1/2 cup Taste of Inspirations 3 Cheese Blend (shredded)
1 Tbsp. red or white wine vinegar
1 small garlic clove, minced
1 (11-oz.) bag salad blend
2 Tbsp. chopped fresh parsley
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Potato and Pea Frittata

Potato and Pea Frittata

Potato and Pea Frittata
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:25 minutes
1. Heat oven to 375 degrees. Heat 1 tablespoon oil in a medium ovensafe nonstick skillet over medium heat until shimmering. Add potatoes, cover, and cook, stirring frequently, until just tender, about 5 minutes; season with salt and pepper to taste.
2. Meanwhile, whisk eggs and milk in a large bowl; stir in peas and cheese and season with salt and pepper. When potatoes are tender, stir egg mixture into skillet, pressing down with a rubber spatula so that potatoes lie flat. Cook until edges and bottom are set, 3 to 5 minutes, then transfer to oven and cook until eggs are fully set, about 15 minutes. Remove from oven and let sit 5 minutes.
3. Whisk vinegar, garlic, and remaining 2 teaspoons oil in a large bowl. Season with salt and pepper to taste, then add salad blend and toss to combine. Slice frittata into four wedges, garnish with parsley, and serve with salad.
Source: Hannaford fresh Magazine, September - October 2018