Herb Breakfast Frittata

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Red onion
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh
  • 1 Yukon gold potato, large

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Cheddar cheese

Found on tasteofhome.com

Description

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

• Directions 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. In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook for 4-6 minutes or until nearly set. 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. Originally published as Herb Breakfast Frittata in Simple & Delicious December/January 2012, p34 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition