Black Gold Farms/Better with Reds did sponsor this post, provide red potatoes and provide the prizes, but as always all opinions are 100% mine! I truly love Black Gold Farms and red potatoes!
A frittata is one of the only ways that I’ll eat eggs. I think it’s probably because most of the time I pack frittatas full of other things so I can’t really taste the eggs. (I do love hard boiled eggs and deviled eggs haha so I’m just weird I guess)
Big Bear however loves eggs so I do make them from time to time. Plus, eggs are pretty good for you so that’s another good reason to make them. As I’ve said many, MANY times before, BigBear also loves potatoes, so hello… a frittata that’s literally packed with red potatoes?! Of course he’d like that! He actually came up with this idea when I was trying to come up with a Healthy Red Potato recipe to share with you this week!
This week, with the help of Black Gold Farms and Body Media, I’ve brought together 12 fantastic bloggers to share Healthy Red Potato recipes with you this week for “Healthy Living in the New Year” with Better With Reds!! Also there is a HUGE giveaway at the bottom of this post do don’t miss that!
(I’ll be posting links to everyone’s Healthy Red Potato Recipes at the bottom of this post as they start to go live throughout the week!!)
Also on Wednesday January 22nd at 8pm EST we’ll be having a Twitter Chat using the hashtag #HealthyChoices , so make sure to stop by! We’ll be talking about red potatoes, healthy recipes and we’ll be giving away some awesome prizes!
With this recipe I also wanted to share these “Black Gold Farm Roasties” with you! When I went to visit the Black Gold Farms last June I got to check out these cute little packages and I fell in love with them. We love red potatoes anyways but these “Black Gold Farm Roasties” have the red potatoes and seasoning mix together in one great little package! They partnered with McCormick to bring out this wonderful product that makes the perfect side dish for any dinner!
I may not have used them as a side dish for frittata but they were just as good! After roasting them I had them sitting on the oven to cool while I put together the frittata and I just couldn’t stop snacking on them! I used the “Roasted Italian Herb” flavor for this frittata and I just love that I didn’t have to add any other seasonings to it!
1 package of “Roasted Italians Herb Potato”mix
10 eggs
2 cups sliced mushrooms
6 oz feta cheese, crumbled
1 bunch of kale, stems and middle rib removed (I got about 8 cups worth of kale)
Olive Oil
(This is probably one of the first time I’ve cooked with feta, I’ve only had it in salads before! I think I’ll be using it more often! )
Preheat oven to 400F.
Wash and dry the red potatoes. Cube red potatoes and place into a large bowl.
Add 2 tablespoons of olive oil into the bowl with the potatoes and mix well to coat.
Sprinkle 1 package of “Roasted Italians Herb Potato”mix into the bowl of potatoes and mix well.
Pour potatoes onto a sheet pan; spread into one single layer.
Bake for 30 minutes.
Turn oven down to 350F.
In a 10 or 12 inch oven proof skillet, heat 2 tablespoons of olive oil over medium heat.
Add in the mushrooms and cook until tender.
Add half of the kale; cook until wilted.
Add the rest of the kale and cook until wilted and tender.
Crack the eggs into a bowl and whisk together.
Add the roasted potatoes to the mushroom and kale mixture. Stir!
Sprinkle with the feta cheese and mix well.
Pour in the eggs and stir to combine everything.
Cover and cook for 7 minutes.
Remove lid and place skillet into oven for 12-15 minutes or until cooked all the way through.
To brown the top, place under the broiler for about 3 minutes.
Remove from oven and let cool.
Serve the frittata warm or at room temperature.
Look at all of those red potatoes in there! This frittata is literally packed to the rim with seasoned, roasted, red potatoes and it is so, so good!
Red potatoes in pretty much every bite!
Red Potatoes ✓
Kale ✓
Mushrooms ✓
Feta ✓
Taste ✓
Healthiness ✓
.
Ingredients
1 package of “Roasted Italians Herb Potato”mix
10 eggs
2 cups sliced mushrooms
6 oz feta cheese, crumbled
1 bunch of kale, stems and middle rib removed (I got about 8 cups worth of kale)
Olive Oil
Preheat oven to 400F.
Wash and dry the red potatoes. Cube red potatoes and place into a large bowl. Add 2 tablespoons of olive oil into the bowl with the potatoes and mix well to coat.
Sprinkle 1 package of “Roasted Italians Herb Potato”mix into the bowl of potatoes and mix well.
Pour potatoes onto a sheet pan; spread into one single layer.
Bake for 30 minutes.
Turn oven down to 350F.
In a 10 or 12 inch oven proof skillet, heat 2 tablespoons of olive oil over medium heat.
Add in the mushrooms and cook until tender.
Add half of the kale; cook until wilted. Add the rest of the kale and cook until wilted and tender.
Crack the eggs into a bowl and whisk together.
Add the roasted potatoes to the mushroom and kale mixture. Stir!
Sprinkle with the feta cheese and mix well.
Pour in the eggs and stir to combine everything. Cover and cook for 7 minutes.
Remove lid and place skillet into oven for 12-15 minutes or until cooked all the way through.
To brown the top, place under the broiler for about 3 minutes.
Remove from oven and let cool. Serve the frittata warm or at room temperature.
Yields: 5-6 servings
©BigBearsWife.com Please don’t steal this recipe for your own gain. But share it by directing people to this post with a link. If you’d like to re-print it or copy it, please e-mail me or re-write the recipe in your own words. Thank you! 🙂 Always remember to link back to your source.
Facebook: https://www.facebook.com/BetterWithReds
Twitter: https://twitter.com/betterwithreds (@BetterWithReds)
Pinterest: http://www.pinterest.com/BetterWithReds/
Body Media
Website: http://www.bodymedia.com
Facebook: https://www.facebook.com/BodyMediaFIT
Twitter: https://twitter.com/BodyMedia
Pinterest: http://www.pinterest.com/bodymedia/
- Bodymedia Core Armband & Online Activity Subscription – $200 Value
- $50 iTunes Giftcard
- $100 Athleta Gift Card
- Sur la Table Multi Pan
Spanish Roasted Red Potato Salad with Toasted Chickpeas from The Noshery
Fat Free Potato Chips from Dinners Dishes and Desserts
Lightened Up Buffalo Chicken Potato Skins from Kasey’s Kitchen
Spinach Salad with Potatoes, Olives, and Feta from Healthy. Delicious.
Homemade Potato Chips Baked on a Pizza Stone from Cook the Story
Old Bay Baked Fries with a Cashew Cream Onion Dipping Sauce from With Food + Love
Red Potato, Bell Pepper, and Spinach Breakfast Hash from Neighbor Food Blog
Low Fat Salt and Vinegar Potato Chips from Bakeaholic Mama
Mini hasselback red potatoes with burrata & bacon from Climbing Grier Mountain
Potato salad, is my favorite way to eat red potatoes. Thanks for the giveaway.
What a great frittata! I love how healthy it is!
Love this Angie! Looks like such a great hearty breakfast (or dinner!)
I Love meals like this, it can be breakfast, lunch or dinner! Looks great Angie~!
I love to roast red potatoes along with onions, sweet potatoes, beets, carrots, mushrooms (or other veggies I need to use up). Toss on baking sheet with olive oil, salt, pepper, and rosemary. Roast at 400 until tender.
Love red potatoes – love to roast them with onions and garlic and some candycane beets tossed in a little olive oil! YUM!
I roast them with some salt free seasoning and a little olive oil. Great side for some baked chicken 🙂
I love just making simple smashed roasted red potatoes with olive oil and salt.
Roasted potatoes. Light cover of EVOO, fresh garlic, oregano, and fresh chives. Yum.
This looks so yummy! Thanks for sharing!
I love frittatas!!! Such a healthy, but delicious dish!
I am actually in the process of making a healthy dinner with red potatoes right now! Greens beans, red potatoes, and chicken breasts roasted over a garlic lemon sauce! Can’t wait to try it!!
I cannot wait to make this for Ben!! It looks like a great meal that I can make for dinner and he can take the left overs for lunch. Plus I had no idea how to make a frittata.
I would love to make roasted red potatoes with olive oil, salt, pepper, and garlic powder!
Thanks for the chance to win!
wildorchid985 at gmail dot com
All your food always looks so delicious!!
I absolutely LOVE red potatoes! Cut up red potatoes, sliced red & orange peppers, chicken sausage. Spray a casserole dish with Pam, place all the ingredients in the dish..drizzle with olive oil, salt, pepper & a little oregano. Cover and cook on 350degs for approx. 45 mins..then take cover off and bake another 10 mins or so until sausage is done.
I love to make potato burger and hash potatoes 🙂
Red Potatoes baked with bacon, cheddar and onions!!
Wow! what a mouthful. would love to try that frittata.
I would make a healthy red potato salad using greek yogurt and dill.
That sounds really yummy!!! I love Red Potatoes roasted with olive oil and Parmesan cheese!
That frittata looks amazing! I definitely will have to try that!
The recipe from Better With Reds Website for Skin on Garlic and Parmesan Mashed Potatoes sounds awesome!
I have a recipe for Baked Red Potato Casserole that is to die for!
Everything in this sounds amazing! I love a frittata to use up tons of fresh ingredients. The little reds in this sounds great!
I simply love smashed red potatoes with herbs for an easy side!
Looks so good!
I would and do make breakfast bowl casseroles with red potatoes!
My family loves roasted red potatoes with lemon pepper on them. I would also love to try your Frittata recipe.
Love, love, love red potatoes!
I love oven-roasted red potatoes — we cube them and experiment with different spice blends. Lately I’ve been going for ones with a spicy kick.
We love to make a simple smashed red potatoes with a olive oil drizzle and a little salt & pepper.
We often cook oven roasted red potatoes with a hint of garlic salt and lemon juice. Yummy!!!
I would roast red potatoes with green and red pepper and add some olive oil and rosemary. Delicious side dish.
Potato hash
I make a killer potato salad with red potatoes