Tuesday, November 20, 2012

What's for Dinner? Fritatta!

I love this dinner, as it works well when there is hardly anything left in the cupboard, Sunday brunch, or anytime really.  Use up eggs when they are getting close to expiration with this dish.  It serves four and there are never any leftovers when this is served.  The thyme compliments the potatoes, and the cheese makes the eggs creamy!

Potato & Onion Frittata

1 large (yellow or red) onion, chopped
1 tsp each, minced fresh thyme and rosemary (if dried, use 1/2 tsp.)
2 garlic cloves, minced
1 lb. red potatoes (gold will work too) thinly sliced
12 eggs
2/3 cup milk
1/2 tsp. pepper
1 tsp. salt
1/2 cup Parmesan, Gruyere, Bellavitano or any cheese you have on hand (shredded)
5 Tbsp. butter, divided

Preheat oven to 350 degrees.
In an oven-proof large skillet, saute onion, rosemary, and thyme in 1 Tbsp. of butter.  Cook over medium heat until tender, then add garlic and cook one minute being careful not to burn the garlic. Remove from pan and add 4 Tbsp. butter.  Cook potatoes, turning occasionally, until tender.  In another bowl, whisk together eggs, milk, salt and pepper. When onions are cooled, stir into egg mixture and add cheese.  Pour egg mixture over potatoes and put in oven for 20-30 minutes or until eggs are very nearly set. Remove from oven and let cool for 5 minutes. Cut into wedges.

Wait! Your mother in law is coming over?!
Quick, dress some greens with red wine vinaigrette and top your frittata. Don't forget to sprinkle a little extra cheese on top. *wink*

One last tip- If you have time ahead, you can prep the onions, garlic, herbs, cheese( if not already shredded), even the potatoes (slice and place in a bowl of water in the fridge, then drain before use) to save you some time on this dish.

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