Usually potatoes and eggs are a staple in your pantry. And since I promised more skillet meals, here’s a combination of both- healthy, low cost and a hearty skillet meal. Besides, in our home, you can’t go wrong with breakfast for dinner.
Drumroll please!!! ***** $1.48 per serving *****
Roasted Potato Frittata
1 lb. baby potatoes or 4 russet potatoes cubed (russets would make the cost even less)
Kosher salt & Olive oil for roasting
1/2 bag or 6 oz. frozen green beans or broccoli
1/2 cup Fage yogurt, full fat
1 tsp. freeze dried garlic
1 tsp. freeze dried dill
1 tsp. kosher salt
2 tbsp. butter
Parmesan cheese & arugula for garnish
Sriricha or hot sauce for garnish
Preheat your oven to 400 degrees.
In a oven safe 9″ skillet, place your potatoes, some olive oil and salt and roast for 25 minutes. While the potatoes are roasting, get your other ingredients together.
Whisk together the eggs, garlic, dill, salt, and Fage yogurt. Once the potatoes are golden and tender. Remove from the oven and add the green beans to your hot skillet. Drizzle the skillet with the melted butter. Then pour over the egg mixture and spread it evenly over the potatoes.
Return the skillet to the oven and bake for 24-26 minutes, until the center of the frittata is set. Remove from the oven and cool slightly before cutting into 6 servings.
Garnish with sriricha, arugula and Parmesan.
Happy dinnertime! xo
Also this sauce is a must if you like sriricha.