INGREDIENTS
¼ cup olive oil
2 pounds Yukon Gold potatoes, peeled and diced
1 cup yellow onion, chopped
2 garlic cloves, chopped
4 large eggs
1 cup milk
1 ½ cup cheddar cheese
2 tablespoons sun-dried tomatoes
1 cup collard greens, cooked and chopped
1 cup red beans, cooked
Cajun seasoning to taste
PREPARATION
- Pre-heat oven to 350 F. Heat oil in a 10-inch nonstick, oven tempered skillet over medium heat. Add potatoes and cook until tender. Add onions and garlic and cook for about three minutes stirring frequently.
- Mix together eggs, milk, one cup of cheese and tomatoes. Add egg mixture to potatoes and reduce heat to low. Mix in greens and beans. Sprinkle remaining cheese evenly over egg mixture. Place in oven and bake for 10 minutes or frittata is done when inserted in the middle comes out clean. Serve hot.
