Potato & Red Onion Frittata

By á-169361

Frittata is an Italian classic
perfect for any meal of the
day, even a speclaloccasion
brunch. Here,
market-fresh red onions
and potatoes take center
stage.

Ingredients

• 4 Servings Prep: 30 min. Bake: 15 min.
• Ingredients
• 1 large red onion, chopped
• 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried
• rosemary, crushed
• 4 tablespoons butter, divided
• 1 garlic clove, minced
• 1/2 pound red potatoes (about 5 smail), thinly sliced
• 6 eggs, lightly beaten
• 1/3 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Gruyere or Swiss cheese

Preparation

Step 1

Directions
• In a 10-in. ovenproof skillet, saute onion and rosemary in 1
tablespoon butter until tender. Add garlic; cook 1 minute longer.
Remove from the pan and set aside. In the same skillet, cook
potatoes in 2 tablespoons butter until tender and golden brown.
Remove and keep warm.
• In a large bowl, whisk the eggs, milk, salt and pepper. Stir in
cheese and onion mixture. Melt remaining butter in the skillet; tilt
pan to evenly coat. Add egg mixture. Bake at 3500 for 8-10
minutes or until nearly set.
• Top with potatoes; bake for 3-5 minutes or until eggs are completely
set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.