HERB BREAKFAST FRITTATA

Herb Breakfast Frittata image

I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. -Katherine Hansen, Brunswick, Maine

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 321mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges