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Potato & Red Onion Frittata

 Potato & Red Onion Frittata
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
4 ServingsPrep: 30 min. Bake: 15 min.

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 eggs, lightly beaten
  • 1/3 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Gruyere or Swiss cheese

Directions

  • 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.
  • 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.
  • 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.

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Potato & Red Onion Frittata (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.