Potato, Onion and Rosemary Frittata

After a long walk on the beach and the usual stop at my favorite coffee place I felt like something a little more hearty than my customary bowl of cereal. After looking around the rather empty pantry and fridge I decided upon a potato and onion frittata with rosemary. First I select the rosemary from the herb garden to clean and chop. Next slice the potato and onion and then hear the sizzle of the onion as it hits the skillet. The savory aroma now hits the senses. Wish there were more mornings like this....

Ingredients as follows:

1 Yukon potato

2 sprigs rosemary

1 sm sweet onion sliced

8 eggs

1 tablespoon mayonnaise

First prepare the potato by slicing about 1/8 inch thick and coating with olive oil and chopped rosemary. Roast in oven about 25 min, 400 degrees.

Slice onion and cook on medium low in a nonstick pan that you will use to cook frittata, make sure pan is one that you can transfer from burner to oven. Cook onion in olive oil until lightly browned.

Beat eggs with mayonnaise until airy.

Add potatoes to pan with onions, then the eggs. Let them set a bit, but do not let them brown. With rubber spatula push eggs over to side and bottom of pan to set. repeat until eggs are soft. Place skillet under broiler with handle sticking out of oven. Cook until eggs are firmly set. 

Run rubber spatula around the skillet to loosen edges, tilt pan and slide frittata onto serving plate, garnish with rosemary. Enjoy!