Teresa's Recipes
Rustic Potato and Onion Frittata
Experience a taste of the Italian countryside with our Rustic Potato and Onion Frittata. Baked to perfection, this dish brings together golden, tender potatoes and caramelized onions enveloped in a fluffy egg mixture. The finishing touch? A generous sprinkle of sharp cheddar cheese that melts into a mouthwatering golden crust. Perfect for a leisurely weekend brunch or a quick weekday breakfast, this frittata is a delightful symphony of flavors and textures that's sure to start your day right.
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, freshly ground Black pepper
- 1 teaspoon Salt
- 1 cup, shredded Cheddar cheese
- 1/4 cup Milk
- 6, large Eggs
- 1, large, thinly sliced Onion
- 2, medium, thinly sliced Potatoes
Dietary Notes
- Servings: 6
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 13g
- Carbs: 15g
- Protein: 10g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the sliced potatoes and onion to the skillet. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 10 minutes.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Evenly pour the egg mixture over the cooked potatoes and onion in the skillet, ensuring all ingredients are covered.
- Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the frittata is set and the cheese has melted into a beautiful golden crust.
- Remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy your taste of the Italian countryside!
Tips
- For a creamier frittata add a dollop of cream to the egg mixture.
- For a vegetarian option, add in some finely chopped bell peppers and zucchini before baking.