Leek, carrot, and potato frittata

Ingredients  8 eggs  2-3 tbls of olive oil  leek  2-3 carrots  medium spanish onion  5-6 cloves of garlic  2 tbls of butter  medium potato  3 tbls of ground pepper  0.25 cup of milk

Ingredients

8 eggs

2-3 tbls of olive oil

leek

2-3 carrots

medium spanish onion

5-6 cloves of garlic

2 tbls of butter

medium potato

3 tbls of ground pepper

0.25 cup of milk

Slice the potatoes into thin coils horizontally

Slice the potatoes into thin coils horizontally

Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

Clean and dice/coin the carrots, garlic cloves and leek.

Clean and dice/coin the carrots, garlic cloves and leek.

Add the olive oil and garlic to your medium skillet

Add the olive oil and garlic to your medium skillet

Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.

Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.