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Boston Market Vegetable and Potato Frittata

  • Yields: 4
  • Source:
  • Submitted by: Recipe Group Member
  • Date: n/a

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

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