Rosemary Potato Frittata
Submitted by: DeoWolf
This simple breakfast or brunch egg dish is great for crowds. The garlic and onion really compliment the rosemary and the Parmigiano finish is perfect.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large clove garlic, crushed
- 1 pound baby potatoes, thinly sliced
- 1 small onion, thinly sliced
- 3-4 sprigs fresh rosemary, finely chopped
- Salt and freshly ground black pepper to taste
- 12 eggs, beaten
- 1/2 cup milk, half and half or cream
- 1/2 cup Parmigiano Reggiano
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Method
Preheat oven to 450 degrees. Heat olive oil in medium skillet over medium low heat with garlic. Let garlic infuse, remove garlic, then add potatoes and onions. Season with rosemary and salt and pepper. Raise heat a little and cook 6-7 minutes. Turn potato and onion mixture over and cook 5 minutes more. In a large bowl, whisk eggs and milk together. Add egg mixture to skillet and move around and under potatoes to settle. Transfer skillet to oven and bake until golden on top, 10-12 minutes. Scatter cheese on top, turn oven off and let sit for another couple of minutes. Remove from oven and serve.
Notes:
Number of Servings: 4-6
Submitted by: DeoWolf ( See all of DeoWolf Recipes )
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