Potato, Thyme And Red Onion Frittata Recipe

Heat the oven to 350F.

Heat the butter and oil in a 10-inch nonstick skillet with an ovenproof handle. Add the potatoes and onion and saute for 20 minutes, stirring frequently, until the onion is softened and the potatoes are crispy on the surface and tender inside. Remove the skillet from the heat and stir in the thyme, 1/4 teaspoon salt, and a pinch of pepper. (You can make the filling up to this point and refrigerate it. Bring it to room temperature before continuing)

Whisk together the eggs, parsley, and the remaining salt and pepper in a medium mixing bowl until well blended. Whisk in 1 1/4 cups of the gruyere.

Pour the egg mixture over the potato mixture in the skillet. Cook over medium-low heat, occasionally stirring gently, until the bottom is lightly set and cooked, 5 to 7 minutes.

Arrange the tomatoes around the edge of the frittata. Sprinkle with the remaining 1/4 cup of cheese. Put the skillet in the oven and bake until the frittata is puffed and brown, about 12 minutes. Sere hot, warm or at room temperature cut into wedges.

Per Serving (excluding unknown items): 355 Calories; 21g Fat (51.2% calories from fat); 14g Protein; 32g Carbohydrate; 6g Dietary Fiber; 284mg Cholesterol; 507mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

NOTES: When they're in season, you can substitute sliced ripe tomatoes for the sun-dried ones.