Tomato and Potato Frittata

  • Cherry tomatoes
  • Bite sized potatoes – Or dice any potato you have into bite sized pieces
  • 12 eggs
  • 1 clove garlic
  • 1 Tbsp. dried parsley
  • 1 tsp Nature’s Seasons
  • 3 sprigs fresh rosemary
  • 2 Tbsp. olive oil
  • 1 cup shredded mozzarella – Or other mild, melting cheese
  • 1/2 cup parmesan
  • Salt to taste

Boil potatoes in salted water for 15 minutes until they are fork tender. Add olive oil to a cast iron skillet and toss together potatoes, tomatoes, fresh rosemary, and a pinch of salt. Let simmer on medium heat until the potatoes have a little color and the tomatoes have started to wilt/burst.

Whisk together 12 eggs, 1 clove chopped garlic, 1 Tbsp. parsley, and 1 tsp Nature’s Seasons. Pour the egg mixture over the tomatoes and potatoes while it’s still on the stove top on medium heat. Add 1 cup of shredded mozzarella. Allow a crust to form on the bottom of the pan, then transfer to a 350 degree oven. Cook for 25 minutes. Remove, add parmesan on top, continue cooking for another 10 minutes.

Wine Pairing Suggestion

Apothic Inferno Red Blend

***Serves 8

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