Pork-Potato Frittata

Pork-Potato Frittata
Dasha Wright
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

1
medium potato, peeled and cut into 1/2-inch pieces
1
tablespoon
olive oil
2
thin pork cutlets (about 1/2 pound)
kosher salt and black pepper
8
eggs
1
cup
milk
3
scallions, trimmed and sliced
3/4
cup
grated Parmesan
1/3
cup
chopped fresh parsley
2
tablespoons
unsalted butter

Directions

  1. Heat oven to 400º F. Cook the potato in salted boiling water until tender, 10 to 12 minutes. Drain.
  2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper.
  3. Cook the pork until cooked through, 2 to 3 minutes per side. Cut into ½-inch pieces.
  4. In a large bowl, whisk together the eggs, milk, scallions, Parmesan, parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Melt the butter in an 8-inch ovenproof nonstick skillet over medium heat. Add the egg mixture and cook, stirring occasionally, until it begins to set, 4 to 5 minutes.
  6. Add the pork and potato to the skillet and stir. Place in oven and bake until the eggs are puffed in the center and browned around the edges, about 15 minutes.
Kay Chun
May 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 271
  • Fat 30 g
  • Sat Fat 12 g
  • Cholesterol 492 mg
  • Sodium 929 mg
  • Protein 37 g
  • Carbohydrate 11 g
  • Sugar 4 g
  • Fiber 1 g
  • Iron 3 mg
  • Calcium 457 mg
What does this mean? See Nutrition 101.