Wednesday, May 30

In the Kitchen: Rosemary Fritatta

I was getting a little tired of my morning bagel routine this week, so I decided to try my hand at a fritatta, and all went well.  There's a little bit of prep work, but it's the perfect fresh breakfast if you have a little time on your hands.  Plus, you'll have leftovers for days!  This makes about 8 small servings (if you plan on serving it with some fruit or toast), or 4 full servings.


1/4 cup extra-virgin olive oil
3 cloves of minced garlic
3 yukon baby potatoes
1 small yellow onion, diced
4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream
1/2 cup fresh Parmesan cheese (Belgioioso or Parmigiano Reggiano are good options)


Heat oven to 450 degrees F.

In a cast iron skillet, heat the olive oil over medium-low heat.  Add the minced garlic and move frequently to prevent burning.  Once the garlic is lightly browned (approximately 2-3 minutes), remove from the skillet and set aside.  Raise the heat to medium, and add the potatoes, onions, salt, pepper, and rosemary to the skillet.  Let the mixture sit for approximately 30 seconds on each side, then flip.  Do this for 6-8 minutes, or until the potatoes have lightly browned.  

In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Sprinkle the Parmesan cheese on top.  Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes.


Photo Credit: The Hazel Bloom

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