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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thoroughly rinse potatoes and microwave 4-5 minutes. Drain. | 2. Sauté portabellas briefly in butter. | 3. Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham), and heat through. Remove pan from heat. | 4. Beat eggs and water thoroughly, until eggs begin to turn a lemony color. | 5. Butter (or oil) a casserole dish, or individual ovenproof bowls. | 6. Add sautéed vegetable (and ham) mixture. | 7. Pour in the egg mixture. Top with sautéed portabellas. | 8. Bake approximately half an hour at 350 degrees. | 9. If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3 -4		peeled sliced rinsed drained	-	-	-	-
portabella mushroom cap	2		sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
bell pepper	1/2		diced	16.4	3.8048	0.7052	0.1394
onion	1/2		diced	30.0	7.005	0.825	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
ham	3/4	cup	diced	-	-	-	-
rosemary				-	-	-	-
egg	8			572.0	2.88	50.24	38.04
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.