Ingredients as follows:
1 Yukon potato
2 sprigs rosemary
1 sm sweet onion sliced
8 eggs
1 tablespoon mayonnaise
First prepare the potato by slicing about 1/8 inch thick and coating with olive oil and chopped rosemary. Roast in oven about 25 min, 400 degrees.
Slice onion and cook on medium low in a nonstick pan that you will use to cook frittata, make sure pan is one that you can transfer from burner to oven. Cook onion in olive oil until lightly browned.
Beat eggs with mayonnaise until airy.
Add potatoes to pan with onions, then the eggs. Let them set a bit, but do not let them brown. With rubber spatula push eggs over to side and bottom of pan to set. repeat until eggs are soft. Place skillet under broiler with handle sticking out of oven. Cook until eggs are firmly set.
Run rubber spatula around the skillet to loosen edges, tilt pan and slide frittata onto serving plate, garnish with rosemary. Enjoy!
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