Rosemary Egg Frittata Tasty Recipes

November 23, 2019

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Rosemary Egg Frittata

"Rosemary and basil egg frittata, crowned with candy potato sticks."

Ingredients :

3 tablespoons olive oil
1 small purple onion, chopped
3 cloves garlic, chopped
2 green bell peppers, diced
12 eggs, beaten
half of cup chopped sparkling basil leaves
four sprigs fresh rosemary, leaves removed and chopped
1 teaspoon salt
half teaspoon freshly floor black pepper
1 cup olive oil for frying
1 sweet potato, peeled and reduce into skinny matchsticks

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

Preheat oven to 350 levels F (one hundred seventy five levels C).
Heat 3 tablespoons of olive oil over medium heat in an oven-secure skillet, and cook and stir the onion and garlic until translucent, about 5 mins. Stir inside the green peppers, and cook dinner and stir till they have started to melt, 5 more mins. Pour the eggs over the vegetables, and stir within the basil, rosemary, salt, and pepper. Reduce the warmth to medium-low, allow the eggs sit over the warmth till they have started to set, approximately 10 mins.
Transfer the skillet to the preheated oven and prepare dinner the frittata till absolutely set, about 15 mins.
While the frittata is baking, warmness 1 cup of olive oil in a deep-fryer or large saucepan to 375 stages F (one hundred ninety stages C). Deep-fry the candy potato slices, a layer at a time, until golden brown and crisp, about five minutes. Remove with a slotted spoon, and drain on paper towels. Top baked frittata with the fried candy potato slices to serve.

Notes :

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