Rosemary Potato Frittata

Most mornings, I can barely get myself out the door, let alone make breakfast.  It’s usually something fast, like an English muffin or a yogurt.  But on the weekend…I love to make breakfast for my family.  We usually have pancakes (using my great-grandmother’s recipe) or french toast.  Or, if I have guests for breakfast, I’ll make my ham and egg breakfast braid (the recipe for this in our “Hitchcock Family Favorites” cookbook).

When I came across this recipe that I clipped from a magazine, it looked great.  I love rosemary and I love potatoes.  So this must be good.  Right?

Initially, what I liked about this recipe is you only use one skillet.  I hate it when I find a recipe that looks great, but uses a bunch of bowls, pots, etc.  And, I really don’t like it when it’s a breakfast dish.  Who wants a kitchen full of dirty dishes first thing in the morning?  Not me!

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I have to admit, I was a little hesitant about making it.  I’ve never made anything where I had to put my skillet in the oven.  I don’t know why it intimidated me, but it did.  So I sucked it up and stepped outside of my comfort zone.

To make the process easier, I started by getting everything chopped so it was ready to go when I was.  I’m not sure I’ve mentioned this yet on my blog, but I love to chop.  There’s just something about it that’s very satisfying to me.

The Recipe

1 large red onion, chopped
1/2 tsp fresh rosemary, minced (or 1/8 tsp of dried rosemary, crushed)
4 Tbsp butter, divided
1 clove garlic, minced
1/2 lb red potatoes, sliced thin
6 eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
1/2 shredded Swiss cheese

In a 10 inch, oven-proof skillet, saute onion and rosemary in 1 tablespoon of butter.  Add garlic and cook 1 minute more.  Remove from pan and set aside.  In the same skilled, cook potatoes in 2 tablespoons of butter until tender and golden brown.  Remove and keep warm.

In a large bowl, whisk together eggs, milk, salt and pepper.  Stir in onions and cheese.  Melt remaining butter in pan, making sure it’s evenly coated.  Add egg mixture.  Bake at 350 degrees for 8-10 minutes or until nearly set.

Top with potatoes and bake for 3-5 minutes or until eggs are completely set.  Let stand for 5 minutes.  Cut into wedges.

Is it a Keeper?

This frittata was really good!  The eggs were super fluffy and the cheese was just right!  Oh, I forgot to mention…I didn’t have any Swiss on hand, so I used an Italian blend (mozzarella, provolone, Asiago and parmesan).  Worked perfectly.  I loved the flavor that the rosemary gave it.  When I was assembling the dish, I thought a whole onion was too much…but it turned out perfect!  I really liked the potatoes on top too.  And, I’m officially over my fear of putting my pans in the oven.  Nothing bad happened — although I don’t really know what I was expecting to happen.

I’ll definitely be making this again!  Any suggestions for other frittata add-ins?

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