Mexican Potato Green Bean Frittata

• 5 New Potatoes, diced 1/2 inch cubes
• 1 1/2 C. Cut Fresh Green Beans, 1/2 inch pieces
• 1/2 Red Onion, chopped
• 1 Roma Tomato, chopped
• 3 Tbsp Butter
• 2 Tbsp Extra Virgin Olive Oil
• 1 1/2 C. Cottage Cheese
• 4 Eggs
• 1/4 C. Julio's Mild Salsa
• Salt & pepper to taste
• Dash of garlic powder, oregano & red paper flakes

1. Preheat oven to 400 degrees.
2. Heat iron skillet with butter and olive oil on medium high.
3. Add onions
4. Microwave potatoes & green beans with a little water for 2 minutes to soften.
5. Drain and add to skillet.
6. Salt & pepper skillet ingredients to taste
7. In a bowl, mix cottage cheese, eggs and salsa with salt & pepper to taste.
8. Add to skillet & stir to combine.
9. Lower heat to medium. Cook until bubbles start rising to surface.
10. Place skillet in oven for 15 minutes or until egg surface starts to crisp to a very light brown.
11. Let cool for 5 minutes, cut in wedges to serve.
12. Serve with cilantro, avocado & salsa.

new potatoes, green beans, red onion, tomato, butter, olive oil, cottage cheese, eggs, julios mild salsa, salt, garlic

Taken from www.epicurious.com/recipes/member/views/mexican-potato-green-bean-frittata-52381331 (may not work)