Potato Thyme Frittata
Dave's currently training for a marathon and even though my summer classes are over I've been really busy after work too. With both of us out of the house so much in the evening making our way through the CSA basket has an added layer of difficulty. I love quiche and frittata because even though there is a longer cook time once everything is in the oven you have a significant amount of time to get other things done. I didn't have as many potatoes as I thought left over from the CSA, but the medium one I had was perfect for layering the bottom of the pie pan. Overall, Dave and I both enjoyed this recipe and now we have breakfast for the next few days too.
Slightly adapted from Midwest Living.
-1/4 cup milk
-1/2 cup shredded cheddar
-1 tablespoon snipped fresh thyme
-1/2 teaspoon salt, divided
-1/4 teaspoon ground black pepper
-1 medium potato
-2 tablespoons butter
-1/2 cup finely chopped onion
-2 cloves garlic, minced
In a medium mixing bowl, beat together the eggs, milk, cheddar cheese, thyme, 1/4 teaspoon of the salt and the pepper. Set egg mixture aside.
Scrub the potato, rinse, and dry well. Slice the potato into rounds. Set aside.
In a medium skillet melt the butter over medium heat. Add onion, garlic, and the remaining salt. Cook for 2 minutes. Add the potatoes. Cook for 7 to 10 minutes or until the potatoes are tender and starting to brown, stirring occasionally.
Spread the potato/onion mixture evenly across the bottom of a 9 inch pie pan, add egg mixture, and bake at 350 for 35-40 minutes or until the center is set.
Let stand 10 minutes before serving.