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Tomato Frittata

I always make more potatoes than we can eat in a single meal - frittatas and/or potato salads are always a quick meal the next day.


About 2 cups cooked potatoes, diced
1/2 sweet yellow onion, diced
1 jalapeño pepper (or to taste), minced
2 tsp fresh thyme leaves, chopped
1 tsp fresh sage leaves, chopped

2 fresh ripe tomatoes, diced
2 green onions, sliced
1/4 cup grated Parmesan cheese
8 eggs
1/4 cup milk

Preheat oven to 375F.  Sauté the potatoes in an oven-going non-stick skillet with the onion, jalapeño, thyme and sage, until the onion softens and the potatoes begin to brown, about 8-10 minutes.
Whisk together the eggs with the milk and season with salt and pepper to taste.  Add the tomatoes, green onion and cheese to the potatoes and pour over the eggs.  Allow to cook until the edges begin to firm up - about 5 minutes.
Place skillet in hot oven and cook until the eggs are set through, about 15-20 minutes.


Slide frittata onto a cutting board and slice.  Serves 4.

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