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Rosemary Potato Frittata

Rosemary Potato Frittata

The following potato recipe is from Joanne Burkholder of Greene County in Cooking Virginia Style With Farm Bureau Women. The recipe incorporates a favorite winter herb as well.

Rosemary Potato Frittata

4 ounces tiny new potatoes, cut into
¼" slices to equal 1 cup
¼ cup chopped red or yellow onion
¼ cup chopped red, green or yellow
pepper, or a combination of all three
4 large eggs, beaten OR 1 cup refrigerated egg product
½ teaspoon chopped fresh rosemary or
¼ teaspoon dried, crushed rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
nonstick cooking spray
¼ cup shredded Swiss cheese
fresh rosemary for garnish

In a covered 6" to 7" nonstick skillet, bring a small amount of water to a boil and cook potatoes and onion for 7 minutes. Add the peppers. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.

In a small bowl, whisk together the eggs, rosemary, salt and pepper. Set aside. Wipe out the skillet; lightly coat with nonstick cooking spray. Return vegetables to the skillet. Pour the egg mixture over the vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set.

Run a spatula around the edge, lifting the mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg is almost set but still glossy and moist. Remove skillet from the heat. Sprinkle with cheese and let stand, covered, for 3 to 4 minutes or until the top is set and the cheese is melted.

To serve, cut the frittata into wedges and garnish with fresh rosemary.

Serves 2.