This flavorful frittata can be a simple brunch or weeknight supper dish; if you don't have fresh thyme, just substitute dried. The recipe comes from Urban Roots Farm in Springfield, Missouri.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
15 mins
bake:
6 mins
stand:
10 mins
Servings:
6
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Ingredients

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Directions

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  • In a medium mixing bowl, beat together the eggs, milk, thyme, 1/4 teaspoon of the salt and the pepper. Set egg mixture aside.

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  • Scrub potatoes and peel, if you like. Rinse and dry well. Slice potatoes in half lengthwise. Cut each of the halves crosswise into thin, half-circle slices (measure 2 cups). Set potatoes aside.

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  • In a 9- or 10-inch cast-iron skillet or a large ovenproof skillet, melt butter over medium heat. Add onion, garlic and the remaining 1/4 teaspoon of the salt. Cook, uncovered, for 2 minutes, stirring occasionally. Add potatoes. Cook for 7 to 10 minutes or until potatoes are just tender and starting to brown, stirring occasionally. Spread vegetable mixture evenly across the bottom of skillet.

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  • Pour egg mixture over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set, about 6 to 8 minutes total (surface will be moist).

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  • Place skillet in a 350° oven and bake, uncovered, for 6 to 8 minutes or until top is just set. (Or place skillet under a preheated broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set.)

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  • Let stand 10 minutes before serving.

Nutrition Facts

174 calories; total fat 10g; saturated fat 4.6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 259mg; sodium 325mg; potassium 327mg; carbohydrates 10g; fiber 1.5g; sugar 2g; protein 10g; trans fatty acidg; vitamin a 523IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 43mcg; vitamin b12 1mcg; calcium 62mg; iron 2mg.

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