Potato & Red Onion Frittata

Name: Potato & Red Onion Frittata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
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 small), 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

Total Time Prep: 30 min. Bake: 15 min.

Yield 4 servings

Test Kitchen Approved

Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. —Maria Regakis, Somerville, Massachusetts

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 small), 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

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 350° 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.

Nutrition Facts

1 each: 326 calories, 23g fat (12g saturated fat), 361mg cholesterol, 531mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 16g protein.

Recipe Creator