Rosemary Potato Frittata

Rosemary Potato Frittata

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 8
  • Rating:


  • 1 large red onion, chopped
  • 1/2 tsp fresh rosemary, minced (or 1/8 tsp of dried rosemary, crushed)
  • 4 Tbsp butter, divided
  • 1 clove garlic, minced
  • 1/2 lb red potatoes, sliced thin
  • 6 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 shredded Swiss cheese


In a 10 inch, oven-proof skillet, saute onion and rosemary in 1 tablespoon of butter. Add garlic and cook 1 minute more. Remove from pan and set aside. In the same skilled, cook potatoes in 2 tablespoons of butter until tender and golden brown. Remove and keep warm.

In a large bowl, whisk together eggs, milk, salt and pepper. Stir in onions and cheese. Melt remaining butter in pan, making sure it’s evenly coated. Add egg mixture. Bake at 350 degrees for 8-10 minutes or until nearly set.

Top with potatoes and bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.