Frittata Recipe

Frittata Directions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. In a medium pot, add the diced potatoes and cover them with water. Bring to a boil and cook for about 10-12 minutes until fork-tender. Drain and set aside.

2. 2

   Sauté the Onions

   In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until softened and translucent, about 5 minutes.

3. 3

   Combine Ingredients

   Add the cooked potatoes to the skillet with the onions. Add the fresh rosemary, salt, and black pepper. Stir gently to combine and cook for an additional 2-3 minutes to allow the flavors to meld.

4. 4

   Prepare the Egg Mixture

   In a large bowl, whisk together the eggs and grated pecorino cheese. Season with a pinch of salt and black pepper.

5. 5

   Add Arugula

   Fold the arugula into the egg mixture until just combined.

6. 6

   Combine and Cook

   Pour the egg and arugula mixture over the potato and onion mixture in the skillet. Cook on the stovetop for about 5 minutes, until the edges begin to set.

7. 7

   Bake the Frittata

   Preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.

8. 8

   Serve

   Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature, garnished with additional arugula if desired.