Eggs and taters are fabulous for lunch, but they are quite as exciting for any meals.

So you need a pretty simple to prepare brunch dish that won't hurt you wallet?

Frittatas are kindof such as an omelette except you don't flip them over, to are open-faced, and browned for the bottom.

This is the best feature since it gives them any rustic feel.

They are generally filled with anything you favor, so don't be afraid to always be creative.

I have inked so by including potatoes to make sure they are something of a fabulous hybrid between a galette plus a frittata.

The crisp potatoes serve to provide a delicious crust and protect the lower of the eggs from burning ahead of top finishes cooking.

Tip: That recipe makes one serving size, so plan ahead.

Potato Red onion and Goat Cheese Frittata

Ingredients:

1 choice red potato

1-2 slender slices of red onion

1 W NOT yellow bell pepper, diced

2 CAPITAL T tomatoes, diced

2 G herbed goat cheese (Chevrie, or Trader Joe's plant garlic are good)

2 huge eggs

1/4 t schokohutige pepper

1/4 t underwater salt

1/4 t garlic clove powder

1/2 t Frank's Green Hot

1 2 T herb infused olive oyl or evoo

Instructions:

Begin by inserting potato into microwave with regard to five minutes or baked potato setting is ideal.

While potato is usually cooking in microwave, whip two eggs, and bring black pepper, sea sodium, garlic powder, Frank's Inflammed Hot, and mix clearly.

In small omelette hot or saute' pan heat herbed extra virgin olive oil to medium heat.

Remove cooked properly potato from microwave and even slice into 1/4 half inch slices.

Layer pieces into bottom of incredibly hot saute' pan.

Pour ovum mixture onto potatoes, create tomatoes, onions, peppers, and additionally top with goat parmesan cheese.

Cover with a decent fitting lid, reduce temperatures to low, and provide to cook for 10 units, or until egg combination at top surface is normally cooked thoroughly, and parmesan cheese is melted.

Serve nice.

Hakuna Frittata!


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