Parmesan Sun-Dried Tomato Frittata for Two

Recipe creator's name:  dash
Preparation time:  10 minutes
Total time:  15 minutes
Servings:  2
  • 1 tsp extra virgin olive oil
  • 1 small red potato, sliced ¼” thick
  • ½ tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 4 large eggs
  • 2 Tbsp milk
  • ¼ cup shredded Parmesan cheese
  • 3 Tbsp julienne-cut sun-dried tomatoes, Greek-oregano flavor
  • Fresh basil leaves and sliced scallions, for garnish (optional)

1. In a 10-inch nonstick, ovenproof skillet over medium heat warm oil. Add potatoes, and sprinkle with salt and pepper. Cook potatoes, flipping once, until both sides are soft and golden brown, about 5 minutes.

2. In a medium bowl add eggs, milk, cheese, and tomatoes. Whisk well to combine.

3. Pour eggs over cooked potatoes; stir to combine with potato slices, using a rubber spatula. Cook until edges are set, and the center is slightly wiggly. Transfer to oven and bake for 1-3 minutes, until the top is golden brown.

4. Remove from oven with a pot holder. Slide frittata onto a cutting board and slice frittata into 4 pieces. Serve and enjoy!