Breakfast Frittata



Corn Tomato and Avocado Frittata


1 tablespoon of butter

3 small potatoes, parboiled

1 whole white onion, sliced

8 eggs

3 tablespoons of flour

1 tablespoon baking powder

dash of tabasco sauce

chopped garlic

1/2 cup crumbled cheese



sliced avocado

1 cup frozen corn

1 cup halved cherry tomatoes

Fresh basil, chopped

Directions: First, parboil whole potatoes for about 5 minutes. Slice them thinly and saute the potatoes and some onions in a lot of butter in a skillet. Next, you need to beat together8 eggs, 3 tablespoons of flour, 1 tablespoon of baking powder, chopped garlic (or garlic powder), a dash of tabasco, salt and pepper, and a half cup grated or crumbled cheddar cheese (any cheese would be good). Simply pour the egg mixture on top of the potatoes and onions. Next, layer avocado, fresh corn, and cherry tomatoes on the egg mix (I added fresh basil and extra cheese as well). Put the skillet in the oven at 375 for 25 minutes and boom, an awesome breakfast or cold lunch for the next 2-4 days.



3 thoughts on “Breakfast Frittata

  1. Pingback: Chilled Avocado and Cucumber Soup « Budget-eats's Blog

  2. Pingback: Fresh Rolls and Chilled Avocado and Cucumber Soup | Picante Kitchen

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