Ingredients
-
1
-
3
-
3
-
2
-
4
-
1
-
1/2
-
1/2
-
1
-
1
-
2
-
3/4
-
2
-
-
Directions
Dilled Potato Frittata, I’ve been looking for a good vegetarian frittata recipe and was so excited to find this one in Vegetarian Times!
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Steps
|
1
Done
|
Soak Potatoes in Cold Water 10 Minutes to Remove Excess Starch. Drain and Pat Dry. |
|
2
Done
|
Whisk Together Vinegar, 2 Tbs. Olive Oil, 1 Tbs. Dill, 3 Teaspoons Garlic, Mustard, Pepper, and Salt in Large Bowl. |
|
3
Done
|
Cook Potatoes in Large Pot of Boiling Water 5 Minutes, or Until Tender. Drain, and Toss With the Vinegar Dill Mixture from Step Two. |
|
4
Done
|
Preheat Oven to Broil. Heat Remaining Oil in Ovenproof Skillet Over Medium-High Heat. Saute Onion and Tomato 5 Minutes, or Until Soft. Transfer to Bowl and Fold in Eggs. |
|
5
Done
|
Spread Potato Mixture in Same Skillet, and Reduce Heat to Medium. Cover, and Cook 6 Minutes, or Until Crust Begins to Form on Underside. Pour Egg Mixture Over Potatoes. Cook 4 Minutes, or Until Eggs Are Set. |
|
6
Done
|
Combine Yogurt, Remaining Dill, and Garlic in Bowl. Top Frittata With Cheese, If Desired, and Place Under Broiler 2 Minutes. Slice Into Wedges, and Serve With Yogurt Mixture. |
