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.




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

  • 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.

  • 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.

  • 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).

  • 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.)

  • Let stand 10 minutes before serving.

Nutrition Facts

174 calories; 10 g total fat; 4.6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 259 mg cholesterol; 325 mg sodium. 327 mg potassium; 10 g carbohydrates; 1.5 g fiber; 2 g sugar; 10 g protein; 0 g trans fatty acid; 523 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 43 mcg folate; 1 mcg vitamin b12; 62 mg calcium; 2 mg iron;