Monday, April 23, 2012

Prepare Today Homemade- Potato Frittata

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I found a recipe for frittata in the Better Homes & Garden magazine, tore it out and had it sitting on my counter for a few days.  Every time I would pass the kitchen counter I would crave this dish.  I don't think I have ever eaten a frittata, it just sounded so good!!  I finally had a chance to make it for dinner and it was delicious.  What's even better is this egg dish can be made with all shelf stable ingredients.  This would also make a great meal in a jar/bag meal too!!

Shelf stable eggs are something every house should have in their pantry.  I use powdered eggs in all of my baking, but for a dish like frittata, quiche, or an omelet you  really want a product that tastes and looks just like eggs.  I made an omelet once with powdered eggs and it had a funny flavor, not like real eggs at all.  While at Honeyville Grain I found the perfect solution for the shelf stable omelet/frittata egg dish.  Ova Eggs!!

  


"OvaEasy Egg Crystals are made with a revolutionary new technology that keeps the flavor and nutrition of fresh eggs intact. All we do is gently evaporate the water in the eggs... that's it. Egg crystals aren't cooked until you cook them! They're dried with a special low temperature process that protects the proteins, vitamins and minerals... and most importantly the flavor! Best of all, they're 100% all-natural, pure whole egg."  Click HERE to read more.

So when the craving for a fresh omelet or quiche hits (and you don't have chickens) you now have the perfect fix.  The eggs are perfect for camping too.  No messy eggs or worrying about keeping them cool.  They are easy to make too, just add cool water.


Potato Frittata (original recipe)
1lb Yukon gold or russet potatoes (2-3 medium), scrubbed and thinly sliced
2 T olive oil
2 large carrots, thinly sliced
12 eggs
1/2 C green onions, about4, chopped
1/4 t each salt and pepper
1/2 C cherry tomatoes, halved
1 clove garlic, minced
Fresh parsley or cilantro

Preheat the oven to 375.  In a 10" oven-safe nonstick skillet cook the potatoes in hot oil over medium heat for 5 min.  Add carrots.  Cook for 5 min more, until potatoes and carrots are tender and lightly browned, turning occasionally. (Note:  I don't have an oven safe skillet so I cooked my potatoes and carrots in my skillet and then transferred the mixture to a round casserole dish to finish cooking in the over.)


In a medium bowl whisk together the eggs, half of the green onions, salt , and pepper,  Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until the top seems dry.  Remove from oven and let stand 5 minutes.  With a spatula loosen the edges of frittata from pan.  Place a large serving platter over skillet.  Invert platter and skillet to release frittata onto platter. (Note:  We just scooped the meal from the casserole dish and didn't worry about inverting it)

In a small bowl toss together remaining green onions, tomaotes, garlic, and parsley.  Spoon over the top of the frittata.  Cut into wedges and serve immediately.  Makes 6 servings. 






 

Potato Frittata (shelf stable recipe)
1 1/2-2 C dehydrated potato slices (reconstituted in warm water)
2 T oil
1/2 C dehydrated carrots (reconstituted in warm water)
12 eggs (12 scoops of Ova Eggs {the scoop comes with the eggs} + 1/4 C cool water and mix)
1/8 C dehydrated or freeze dried green onion (reconstituted in warm water)
1/4 t salt and pepper
tomatoes (if you want to use tomatoes for the topping of the frittata I would drain a can of diced tomatoes and use them for the cherry tomatoes.  You'll need @ 1/2 C)
1/8 t garlic powder (1 clove=1/8t garlic powder)
Dried parsley or cilantro


Reconstituting the dried potato slices.


Preheat your oven to 375 (or preheat your Sun Oven, or Volcano Stove).  In an oven safe skillet saute the reconstituted potatoes in oil for 5 minutes, add carrots and cook 5 minutes more or until lightly browned.


Reconstitute the Ova Eggs with cool water and stir.  Mix with half of the green onions, salt, and pepper.  Pour over potato mixture.  Bake for 18 minutes or until top looks dry.  Cool 5 minutes and invert onto serving plate.


Toss together the tomatoes, remaining green onion, garlic, and dried parsley.  Top the frittata and serve immediately.  


image credit Better Homes and Gardens

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