- 5 red potatoes
- 3 Vidalia onions
- 10 eggs
- 1/2 cup whole milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/4 cup mascarpone cheese
- 1/4 cup fresh-grated Parmesan cheese
- 1/4 bunch fresh parsley
- 2 tbsp olive oil
- Fresh-cracked black pepper
Serve this frittata warm with fresh crusty Italian bread and a leafy green salad on the side. Enjoy this easy Italian recipe!
1 – Preheat oven to 375F. Peel the potatoes, if desired. Thinly slice the potatoes. Peel and slice the onions. Beat the eggs in a bowl, and whisk in the milk and cheeses. Clean and chop the parsley.
2 – Heat the oil to medium temperature in a large ovenproof saute pan. Add the potatoes and onions. Cover, and cook for 3 minutes. Turn the potatoes, cover, and cook for 3 more minutes. Continue cooking and turning the potatoes every 3 to 5 minutes until tender and lightly browned.
3 – Pour in the egg and cheese mixture, and mix thoroughly.
4 – Place the pan in the oven and bake, uncovered, until the egg is set, about 15 to 20 minutes. Serve sprinkled with the parsley and black pepper.
Serves 8 to 10