
Servings: 6
Cooking Time: Prep: 25 mins / Cook: 10 mins / Bake: 18 mins 375°F
Thinly sliced potatoes form an impressive topper when you flip over this hearty frittata. Stocked with veggies and protein, this dish proves that eggs aren’t just for breakfast.
Budget dinner price: $0.87 per serving
INGREDIENTS
- 1 pound Yukon gold or russet potatoes, scrubbed and thinly sliced
- 2 tablespoons olive oil
- 2 large carrots, thinly sliced
- 12 eggs, lightly beaten
- ½ cup chopped green onions (4)
- ¼ teaspoon each salt and ground black pepper
- ½ cup yellow cherry tomatoes, halved
- 1 clove garlic, minced Fresh snipped parsley and/or cilantro