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Herb Breakfast Frittata

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. —Katherine Hansen, Brunswick, Maine
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup thinly sliced red onion
  • 1 tablespoon olive oil
  • 1 large Yukon Gold potato, peeled and thinly sliced
  • 6 large 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

  • In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler.
  • In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes.
  • Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts
1 wedge: 204 calories, 12g fat (4g saturated fat), 321mg cholesterol, 277mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.

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