Potato & Rosemary Frittata

Makes: 6 servings

Total Time: 45m

A frittata—somewhere between an omelet, a torta, and a quiche—is well

suited to cooking in a cast iron skillet because the even distribution of heat in

the oven cooks the eggs nicely.


2 tbsp. salted butter

1 large red potato, thinly sliced

1 yellow onion, chopped

2 garlic cloves, minced

6 eggs

½ cup shredded Cheddar cheese

4 tbsp. water

2 tbsp. fresh rosemary leaves, chopped

Pinch sea salt


Preheat the oven to 350°F.

In the skillet, melt butter on medium heat. Add the potato, onion, and garlic,

and cook for about 10 minutes, stirring occasionally, until the potato begins

to soften. Spread the mix at the base of the skillet.

In a large bowl, whisk the eggs, cheese, water, rosemary, and sea salt. Pour

the egg over the potato mixture in the skillet. Cook for 3 to 5 minutes, or until

the eggs begin to set. Transfer the skillet to the oven.

Bake for 12-15 mins. Slice in wedges and serve hot.

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