Rosemary Potato Frittata

Makes 2 servings

Theresa Gartung

ingredients

4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onion or onion 1/4 cup chopped red, green, or yellow sweet pepper
Nonstick cooking spray
1 cup refrigerated or frozen egg product, thawed or 4 eggs, beaten 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup shredded Swiss cheese (1 ounce)
Cracked black pepper

1
1. In a covered medium nonstick skillet cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with cooking spray. Return vegetables to the skillet.
2
2. In a small bowl combine egg product or eggs, rosemary, and salt. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture until it is nearly set (top will be moist).
3
3. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle with cracked black pepper to serve.

Source: Theresa