Italian Potato Olives Frittata Muffins
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Italian Potato Frittata is one of the most traditional Italian recipes. Incredibly easy to make, with very simple ingredients. I have given a twist to the dish to make it look yummier by adding some sliced olives and making in muffin form. It's a healthy gluten free dish on its own. Best to be given to kids for lunch box (if eggs are allowed in school) this is my daughter's favourite item for snacks tiffin. My children's love for eggs made be try this frittata recipe, in first place (many years back), I've made many versions of it since then; with many veggies like zucchini, mushrooms, olives and so on.It makes a very good weekend morning breakfast
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Ingredients
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Instructions
- Wash and peel potatoes. Chop into small cubes and leave them dipped in bowl of water for some time. Then drain water just before roasting them.
- Also chop onions in cubes and coriander leaves finely and keep them ready.
- In a bowl break and add eggs, salt, pepper, coriander leaves, cream, grated cheese and whisk everything together until well combined.
- Preheat oven to 180C
- In a pan add oil and roast potatoes till slightly golden brown, then add chopped onions and roast till they get translucent. Switch off the flame.
- Add very little salt and pepper. PS: Remember we have added salt-pepper in eggs mixture too.
- Grease each cavity of muffin tin. This recipe yields 8-10 muffins.
- Spoon the potato onion mixture in the cavity. About 2 tablespoons in each cup.
- Then pour the egg mixture over it. Around 3/4 full.
- I have garnished with sliced olives on top. My kids love the over all combination of eggs potatoes and Olives. Olives also gives a peppy look to the frittata.
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Recipe Nutrition
Calories: 328 kcal | Carbohydrates: 34 g | Protein: 16 g | Fat: 15 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.04 g | Cholesterol: 298 mg | Sodium: 281 mg | Potassium: 879 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 594 IU | Vitamin C: 36 mg | Calcium: 136 mg | Iron: 3 mg
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