One-Pan Fresh Feta, Dill, and Potato Frittata πŸ₯šπŸ³πŸŒΏπŸ…πŸ„πŸ§…
Add eggs and milk to a bowl. Then whisk to combine until very smooth and creamy.
1
Melt butter in a cast iron skillet over medium heat, and add onions and salt and pepper. Toss to coat and sautΓ©.
2
Continue sautΓ©ing, stirring occasionally, until onions are translucent. Then, add chopped garlic πŸ§„ and mushrooms πŸ„.
3
SautΓ© until tender. Then, remove mushrooms and onions from pan, and add potatoes and water. Cool until potatoes are just tender.
4
Return mushroom mixture to pan and add arugula, dill, and feta.
5
Add egg and milk mixture, then gently scrap the bottom of the pan to fluff eggs. Simmer until you see bubbles forming on the surface of the frittata.
6
Top with Parmesan, tomatoes πŸ…, and a pinch each of salt and pepper. Bake until eggs are fully set.
7
Remove from oven, slice into equivalent pieces, and garnish with more dill.
8
For the full recipe, go to savor harvest.com, or click the link below. πŸ‘‡β¬‡οΈπŸ‘‡β¬‡οΈπŸ‘‡β¬‡οΈ
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