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Potato & Red Onion Frittata Recipe
Potato & Red Onion Frittata Recipe photo by Taste of Home

Potato & Red Onion Frittata Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 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 Eggland's Best Eggs, lightly beaten
  • 1/3 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Gruyere or Swiss cheese

Nutritional Facts

1 wedge equals 326 calories, 23 g fat (12 g saturated fat), 361 mg cholesterol, 531 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. 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.
  2. 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.
  3. Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Originally published as Potato & Red Onion Frittata in Taste of Home April/May 2010, p77

Nutritional Facts

1 wedge equals 326 calories, 23 g fat (12 g saturated fat), 361 mg cholesterol, 531 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Potato & Red Onion Frittata

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2014

this was wonderful! i made it a classic frittata and it came out beautifully. i included about 6 strips bacon that needed eating and next time i might include more veggies like peppers, mushrooms,corn or peas. also i will do this as written just to see the difference.

MY REVIEW
Reviewed Sep. 5, 2012

Only change is put both onions and potatoes on the bottom. It forms a nice sturdy base.

MY REVIEW
Reviewed Sep. 2, 2012

This was pretty good. I do wish it was not as greasy though....next time I will use a bit of canola oil or cooking spray instead of ALL THAT BUTTER. I made this out of the "best loved recipes" cookbook. I think this would be a 4 or 5 star recipe to me w/out all that butter.

MY REVIEW
Reviewed Jul. 25, 2012

Good! Added some chopped cooked bacon as well as some other veggies that I needed to use in the fridge (broccoli & red pepper). Turned out great!

MY REVIEW
Reviewed May. 25, 2012

I made this a few days ago and was delighted with the results, Excellant, I will make this frequently.

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