Meatless Monday: Potato Frittata

This recipe has only three main ingredients that can all be found on my staples list – making it a snap to whip up any night of the week or for a delicious Sunday brunch! Served with a salad, it makes a surprisingly complete meal where your family may never miss the meat.

Of course, this recipe could be made quite deliciously with some cooked bacon. However, then it wouldn’t be much of a meatless meal, would it? So I’ve got a secret ingredient I use that gives this dish all the smoky flavor of bacon – Smoked Paprika.

You can find smoked paprika on Amazon for $4.25 a canister – which is about the same amount that you would pay for a pound of nitrate free bacon. But since you only need a tablespoon for this recipe – you will be left with almost a full canister to add to other recipes!

On to the recipe…

Potato Fritatta serves 6

4 small potatoes, diced

2 T olive oil

1 onion, diced

8 eggs

1 T smoked paprika

1 t salt

1. Boil diced potato until a fork can easily pierce through a cooked piece. Drain.

2. Heat the oil in a large oven-proof skillet. Add the onions and cook for about 4 minutes. Add the potatoes, paprika and salt and cook for an additional two minutes.

3. Beat the eggs in a medium sized bowl. Pour the eggs over the cooked onions and potatoes. Cover the skillet and continue to cook over medium low just until the eggs start to set.

4. When the eggs are almost set, remove the lid. Transfer the skillet to the oven and broil under low heat just until the top starts to brown. Cut frittata into 6 wedges and serve immediately.

Now it’s your turn! Link up any recipes you have that we can all try for our next Meatless Monday! Don’t have a website? Leave a recipe in the comments! Make sure you link directly to your recipe and link back here! In fact, you can even grab my new Meatless Monday button!