Herb Breakfast Frittata

Name: Herb Breakfast Frittata
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

10 ingredients

3 steps

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

1

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.
2

In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes.
3

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.