Thursday, November 25, 2010

Three Cheese Potato Frittata

4-5 med red skin potatoes, diced
approx 4 cups chicken broth
2 Tbs cooking oil
3 Tbs butter
3 garlic cloves
1 small onion, diced
6 large eggs (beaten)
1 small tomato, diced
2 Tbs grated parm cheese
salt and pepper 
3 Tbs fresh chopped parsley
1 cup shredded cheddar (I like velveeta)
2 ozs feta cheese

In medium pan cook potatoes in chicken broth until soft, drain.  In large frying pan heat oil/butter.saute onions and garlic, add cooked potatoes until lightly brown.  Add eggs, mixing and cook until done.  Sprinkle parm cheese, salt, pepper, 1/2 of parsley..stir.  Add shredded cheddar, feta and remaining parsley.  Remove from heat and cover with lid to melt cheeses.  Serves 4-6

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