Sour Cream and Onion Frittata. Spin that popular potato chip flavour into a healthy meal! This Sour Cream and Onion Frittata is a delicious gluten free, vegetarian dinner option. Leftovers for tomorrows lunch reheat like a dream.
Place potatoes in a medium sauce pan and cover with water. Bring to boil over high heat. Once bubbling reduce heat to medium and simmer for 10-12 minutes, until the potato sides easily off of a fork
Drain potatoes and set aside to cool. Once they have cooled, peel the potatoes and slice them into 1/4 inch think slices
Preheat the oven to 400 and set a large, non stick skillet over medium heat. Toss in the oil and butter and let them melt together. Add the onions and sauté them until softened, about 3-5 minutes. Add the sliced potatoes and cook, stirring once or twice, until golden. About 5 minutes
Stir the shredded cheese into the beaten eggs and season with sea salt and pepper. Pour mixture over the onions and potatoes in the skillet. Dollop with the sour cream and use a spoon to swirl the sour cream evenly around the frittata. Let cook over the medium heat until the edges are set, about 2-4 minutes
Transfer the skillet to the preheated oven and cook until the eggs are set. There should be no eggs jiggling. I usually cook mine for 12 minutes, but check after 10
Loosen around the edges with a knife and slide the frittata onto a cutting board. Allow it cool slightly before slicing and serving
Sour Cream & Onion Frittata - Gluten Free
Amount Per Serving (6 g)
Calories 290Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 9g45%
Total Carbohydrates 16g5%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.