Breakfast Frittata



  • 1/2 cup Lamb Weston SuperSlices® (Item #H89)
  • 1/2 cup diced onions, sauteéd
  • 11/2 tsp. chopped garlic, sauteéd
  • 2/3 cup Egg Beaters®
  • 1/2 tsp. chopped garlic
  • 1/4 tsp. salt
  • 1/8 tsp. fresh chopped thyme
  • 1/4 tsp. fresh chopped parsley
  • 2 Tbsp. grated Asiago cheese
  • 2 cups Alexia® Oven Roasted Red Skin Wedges (Item #AX584)
  • 1 tsp. smoked paprika
  • Non-stick cooking spray


Spray a 6-inch casserole dish with non-stick cooking spray.  Arrange the SuperSlices in the bottom of the dish; top with the sauteéd onions and garlic.  Mix the Egg Beaters, garlic, salt, thyme and parsley; pour over the potato/vegetable mixture.  Cover with foil and bake at 375° for 25 minutes.  Remove foil, top with Asiago cheese and bake for another 5 minutes.

While the frittata is baking, place Red Skin Wedges on a cookie sheet sprayed with non-stick cooking spray and bake in the oven with the frittata for about 20 minutes or until golden.  Remove from oven, spray with non-stick cooking spray, then toss with smoked paprika.

Serve the seasoned potato wedges alongside the frittata.


2 servings

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