Garden Frittata
2007 Oregon's Best Winner

Makes 6 servings

Ingredients

• 2 cups chopped Yukon Gold potatoes

• 1 small onion, finely chopped

• 4 cups coarsely chopped fresh garden vegetables, colorful (This recipe uses red, yellow and white carrots, green beans, zucchini and green pepper.)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 4 eggs

• ½ cup Tillamook low fat sour cream

• ¾ teaspoon salt

• ¼ teaspoon pepper

• 1 tablespoon chopped, fresh herbs, to taste (This recipe uses basil, thyme and oregano.)

• 1 ½ cups shredded Tillamook Swiss cheese

Preparation

1. Cook vegetables in covered pan, in olive oil and butter, until potatoes are tender; about 10 minutes.

2. Combine eggs, sour cream, salt, pepper and herbs, beating until smooth. Stir in one cup cheese.

3. Transfer cooked vegetables to a 6x9 casserole dish, sprayed with no-stick cooking spray. Pour egg mixture over top and sprinkle with remaining cheese.

4. Bake at 350 degrees F until eggs are set and cheese is melted, 15-20 minutes. Serve hot.

2007 Oregon's Best Contest
Delicious, Nutritious - Summer Recipe Challenge, Dairy Farmers of Oregon
Ann Spicer  
Morrow County