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Atlantic Eats: Frittata Omelette with Potatoes and Vegetables
1 tsp. Olive Oil or Canola Oil
1 each Red Potato, cooked and diced
1/4 cup Green Pepper, small dice
1/2 cup Onion, minced
1 tsp. Dried Oregano
1/2 tsp. Smoked Paprika
1/2 cup Tomato, small dice
1/4 cup Low fat Feta or Goat Cheese
1/4 tsp. Hot Sauce
1 Tbsp. Cilantro, chopped
1/2 tsp. Kosher or Sea Salt
1/4 tsp. Black Pepper
4 each Large Eggs
- Crack and beat the eggs in a bowl until well blended. Add a pinch of salt and black pepper.
- In a non-stick 10′ pan, heat the oil over medium heat. Add the potato, onions, peppers, oregano, smoked paprika, salt and pepper. Cook for 3 minutes or until vegetables are soft. Add the tomatoes, hot sauce, cilantro, and feta. Stir until combined.
- Pour in the eggs and stir until set. Flip the eggs and lightly brown on second side. Slide the omelette out of the pan onto a plate, cut into wedges, and serve with a garnish of cilantro.
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