One morning, I was staring into my fridge and wondering what I should make to eat. Gathering the items I had available, I came up with this recipe. Yukon Gold potatoes give the frittata a comforting bottom crust.
—KATHERINE HANSEN BRUNSWICK, ME
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/4 cup thinly sliced red onion
1 tablespoon olive oil
1 large Yukon Gold potato, peeled and thinly sliced
6 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
1. In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.
2. In a small bowl, whisk eggs, seasonings and onion; pour over potatoes. Cover and cook 4-6 minutes or until nearly set.
3. Uncover skillet. Broil 3-4 in. from the heat 2-3 minutes or until eggs are completely set. Sprinkle with cheese. Let stand 5 minutes. Cut into wedges.
SWAP IT
Use basil and marjoram for the rosemary and thyme.