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Whole Rotisserie Chicken  on cutting board accompanied by natural herb/spice display in an apparent country setting

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Vegetable and Potato Frittata

Vegetable and Potato Frittata

Try our take on this delicious breakfast entrée. Serves 2-3.

Ingredients

  • 1 cup Red Potatoes
  • 1 cup Boston Market Fresh-Steamed Vegetables
  • 2 large eggs
  • 3 cups heavy cream
  • 1/2 tsp. freshly grated nutmeg
  • 1 tsp. Kosher salt
  • 1 tsp. freshly ground pepper
  • 1/4 tsp. cayenne pepper
  • 1 1/2 cups coarsely grated Fontina cheese (about 6 ounces)
  • 4 roasted plum tomatoes, sliced 3/4 inch thick
  • 2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
  • 2 tbsp. extra-virgin olive oil, plus more for the baking dish
  • 3 tsp. chopped basil
  • 3 tsp. oregano

Instructions

  • Preheat the oven to 375°.
  • Whisk the egg yolks and heavy cream in a small bowl and set aside.
  • Stir in the nutmeg, salt and pepper.
  • Place the Red Potatoes, Fresh-Steamed Vegetables, peppers and tomatoes into a baking dish which has been rubbed with olive oil.
  • Pour the egg mixture over the top of the vegetables and potatoes.
  • Top evenly with Fontina cheese. Sprinkle fresh chopped herbs over the top of the cheese.
  • Place frittata in the oven and bake for 35 to 40 minutes.
  • Remove from oven and let rest 15 minutes on the stove top. Serve warm.
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