Veggie Confetti Frittata

Name: Veggie Confetti Frittata
Ingredients: 3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*; 1 tablespoon butter; 2 tablespoons vegetable oil; 1 small red bell pepper, diced; 1 medium onion, diced; 1/2 (8-oz.) package sliced fresh mushrooms; 1 garlic clove, pressed; 3/4 teaspoon salt, divided; 1/4 cup sliced ripe black olives, drained; 1/4 cup thinly sliced sun-dried tomatoes in oil, drained; 6 large eggs; 1/4 teaspoon pepper; 1/2 cup (2 oz.) shredded Swiss cheese

13 ingredients

6 steps

Ingredients

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1/2 (8-oz.) package sliced fresh mushrooms
1 garlic clove, pressed
3/4 teaspoon salt, divided
1/4 cup sliced ripe black olives, drained
1/4 cup thinly sliced sun-dried tomatoes in oil, drained
6 large eggs
1/4 teaspoon pepper
1/2 cup (2 oz.) shredded Swiss cheese

Directions

1

Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2

Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper, onion, and mushrooms, and saute 3 to 5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3

Remove from heat, and stir in olives and sun-dried tomatoes.
4

Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in Swiss cheese. Pour egg mixture over potato mixture in skillet.
5

Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately.
6

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step