Potato, Egg and Cheese Frittata

A frittata is like an omelet but instead of making the egg mixture and filling it, a frittata starts with the filling and the eggs are added on top. 

• 4 medium red potatoes, sliced thin with skins
• 2 scallions sliced thin
• ½ white onion, chopped
• Olive oil
• 6 eggs
• 2/3 cup milk
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup cheddar cheese, shredded

Be sure to use an oven safe sauté pan that has a metal handle.

Put the eggs, milk, scallions and spices in a mixing bowl. Whisk together until frothy. Set aside. 

Place chopped onion in 2 tablespoons olive oil and sauté until translucent. Add potato slices and sauté until potatoes are tender. 

Pour the egg mixture over the potatoes, cover and cook over medium heat until the eggs are almost set. Place under the broiler part of the oven for 2-3 minutes or until the top of the eggs are done. 

Sprinkle the top with cheese and return to oven until golden brown and bubbly. Cut into wedges and serve warm.