Recipe: Herb Frittata with Fresh Mozzarella and New Potatoes

Herb Frittata with Fresh Mozzarella and New Potatoes

2 tablespoons extra virgin olive oil
1 large onion, diced
6 small new potatoes, quartered, or 1 medium potato, cut in 1/2-inch cubes
1/3 cup fresh herbs, minced, or 3 tablespoons dried -try rosemary, thyme and chives
12 eggs, slightly beaten
1 cup fat free milk
1/4 cup fresh bread crumbs
8 ounces fresh mozzarella cheese (about 2 balls), thinly sliced
salt and pepper to taste

Heat oven to 400 degrees. Heat a 10-inch nonstick skillet over medium high heat.

Add olive oil, onion and new potatoes. Cook until potatoes are browned, about five minutes. Reduce heat to medium and add herbs, stirring just until incorporated.

While onions and potatoes are cooking, beat the eggs with the milk and bread crumbs in a large mixing bowl. Pour into skillet and stir lightly to mix with the other ingredients. Cook until bottom is set, about two minutes. Place mozzarella cheese rounds in a circle near the rim of the frittata.

Transfer to oven and bake until top is golden and eggs are firm, about 25 to 30 minutes.

Servings: 8
Source: Midwest Dairy Association