 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. âKatherine Hansen, Brunswick, Maine Ingredients:
1/4 cup thinly sliced red onion |
1 tablespoon olive oil |
1 large yukon gold potato, peeled and thinly sliced |
6 eggs |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
2 tablespoons shredded cheddar cheese |
Directions:
1. In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.
2. In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook for 4-6 minutes or until nearly set.
3. Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
|
|