Potato and red onion frittata

Jill Dorrough

1 large red onion, chopped 1/2 tsp minced fresh rosemary or 1/8 tsp dried rosemary, crushes 4 TBSP butter, divided 1 garlic clove, minced 1/2 lb red potatoes (about 5 small) thinly sliced 6 eggs 1/3 cup milk 1/2 tsp salt 1/4 tsp pepper 1/2 cup shredded swiss or Gruyere cheese Directions: In a 10-in ovenproof skillet, saute onion and rosemary in 1 TBSP butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 TBSP butter until tender and golden brown.  Remove and keep warm. In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350 for 8-10 minutes or until nearly set. Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes.  Cut into wedges. Number Of Servings:4