Greek-style potatoes frittata

 Cooking 35 minutes
 Preparation 10 minutes
 4 servings

Ingredients

  • 1 pack  (397 g) Champêtre Greek-style potatoes wedges
  • 8 eggs
  • 1 red bell pepper, diced
  • ½ container of 200g, feta cheese, diced
  • 12 cherry tomatoes, cut in half
  • 125 ml (1/2 cup) milk 2%

Steps

  1. Preheat the oven to 205 °C (400 °F).
  2. In a large bowl, whisk the eggs with the milk. Salt and pepper.
  3. Carefully oil a 10-inch (25 cm) pie plate and spread the Greek-style potatoes with the liquid in the bag, pepper, feta, and cherry tomatoes. Cover with the egg mixture.
  4. Bake for 35 to 40 minutes, until ready to set.

 

Serve with:

Romaine salad and zucchini ribbons

In a bowl, whisk 60 ml (1/4 cup) olive oil with 30 ml (2 tablespoons) chopped chives, 15 ml (1 tablespoon) apple cider vinegar and 15 ml (1 tablespoon) old-fashioned mustard. Add salt and pepper. Add 1 courgette cut into ribbons, 1 head of romaine lettuce, shredded, 1 cup (250 mL) croutons and ½ red onion cut into thin slices. Mix all together.

 

Recipe developed in partnership with Pratico-Pratiques:

http://www.pratico-pratiques.com/

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