I call this a functional frittata because it can be served at multiple meal times. Pair it with a croissant, bagel, or toast for a nice breakfast or brunch. You can also serve it as a light dinner meal paired with some sautéed baby broccoli or asparagus.
6 large eggs, beaten
2 tbsp milk
½ tsp kosher salt
½ tsp ground pepper
1 tbsp butter
1 small Yukon gold potato, peeled and diced into ½ inch cubes
1 small yellow onion, finely chopped
3 green onions, finely chopped (green parts only)
½ cup grated cheddar cheese
Preheat oven to 350 degrees. Chop potato and onions. Heat an 8-inch oven-safe skillet over low to medium heat. Melt butter and then add the potato and yellow onion. Saute for 10 to 15 minutes until potatoes are tender and slightly browned.
Combine eggs, milk, salt and pepper. Add the green onions and cheese and mix well.
Pour the egg mixture over the potatoes and onions and place in the oven. Cook for 15 to 18 minutes or until eggs are set.
Variations: Add baby spinach or chopped, sautéed asparagus to the egg mixture.