Potato and Cheese Frittata - An Herb

Potato and Cheese Frittata

• 6 large eggs

• 1/2 cup milk

• 1 teaspoon No. 51 An Herb Spice Blend

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup grated cheddar cheese (or your preferred cheese)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 1/2 cups cooked potatoes, diced (Russet or Yukon Gold)

• 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

• 1/4 cup chopped fresh chives (optional)

1. In a medium bowl, whisk together the eggs, milk, An Herb Spice Blends, salt, and black pepper. Stir in the grated cheese and set aside.

2. Preheat the oven to 350°F (175°C).

3. In a 10-inch (25 cm) ovenproof non-stick skillet or cast-iron pan, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until it is soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes.

4. Stir in the diced cooked potatoes and cook for 5-6 minutes, or until they are heated through and slightly golden. Make sure to occasionally stir the potatoes to prevent them from sticking to the pan.

5. Pour the egg mixture over the potatoes, ensuring that it is evenly distributed. Cook for 3-4 minutes, or until the edges of the frittata begin to set. Gently lift the edges of the frittata with a spatula to allow any uncooked egg to flow underneath.

6. Sprinkle the chopped parsley and chives (if using) over the frittata. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly puffed.

7. Remove the frittata from the oven and let it rest for 5 minutes. Run a spatula around the edges of the frittata to loosen it, then carefully slide it onto a serving plate or cut it into wedges directly in the pan.

8. Serve your classic potato and cheese frittata warm or at room temperature.