Basic Frittata

This recipes is a basic frittata that can be used as a base for many different varieties. Just like an omelet, you can add whatever ingredients you have on hand or anything that you prefer. If you have a cast-iron skillet it works great for this basic frittata recipe. The natural non-stick surface makes it easy to remove the frittata when done and cast iron is oven proof as safe for the broiler.

Directions:

• Peel and slice the potatoes into thin (about 1/8 inch) slices. Peel and dice the onions and mince the garlic cloves.

• Heat a large ovenproof skillet with olive oil over medium high heat. Add some of the dried spices to the oil to give it more flavor. Add the potatoes, season with salt and pepper, cover and cook for 3 minutes. Turn the potatoes and add the onions and sauté until the onions are translucent and the potatoes are tender and just golden brown.

• Meanwhile, in a large bowl beat the eggs until well blended. Add the milk and cheese, season with salt and pepper and stir in the spices and garlic.

• Pour the egg mixture over the potatoes and onions and mix with a spoon. Cover and turn the heat down to low, cook for 10 - 15 minutes until the eggs are almost set and brown on the bottom.

  Place the pan in your oven under the broiler and broil for about 3 minutes - just until the eggs are down and a nice golden brown color. Be careful not to overcook or the eggs will be quite dry.

  Serve warm or it can be reheated later. I like to save a piece for breakfast the next day.