Greek oven baked frittata
This recipe has it all! Eggs, milk, potatoes, sausages, mushrooms and peppers come together into a hearty (and gluten-free) family dinner! But you can certainly serve it for brunch too!
Servings: 4 -6
Ingredients
- 2.5-3 pounds (about 1250 grams) potatoes, cubed
- 7 oz (200 grams) sliced sausage or cubed ham
- ½ red bell pepper, cubed
- ½ green bell pepper, cubed
- ½ pound (250 grams) mushrooms, sliced
- ½ cup milk
- ½ cup grated parmesan
- 6 large eggs
- Salt and pepper to taste
- ¼ cup olive oil
- A casserole dish approximately 8x11 inches (20x28 cm) or a round pan 10 inches (25 cm) in diameter
Instructions
- Preheat your oven to 360°F (180°C)
- Place the potatoes in a pot with salted water, bring to a boil and cook for 15-20 minutes, or until cooked (time will depend on the size of the cubes).
- At the same time, put sausage, peppers, and mushrooms into the casserole, drizzle with half of the olive oil and bake for 15 minutes (if you use ham, you will add it in the next step along with the potatoes).
- After potatoes are cooked, drain them and transfer them to the casserole. Add the rest of the olive oil, salt, and pepper, and mix well. Bake in the oven for about 15 minutes more.
- Put the eggs, milk, parmesan and some salt into a bowl and whisk until eggs are broken up. Pour the egg mixture over the potatoes and continue baking until set and not wobbly, about 20-30 minutes. Eat!
