Potato and Egg Frittata

Step 1

Preheat oven to 350f and set the rack to the center level.

Step 2

Heat a 10 inch cast iron skillet to medium heat then add the olive oil along with the diced potatoes. Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 5 more minutes). Season with salt and pepper to taste.

Step 3

In a mixing bowl, beat together the eggs, milk, Pecorino, and chives.

Step 4

Pour the eggs over the potatoes then turn off the heat.

Step 5

Level off the frittata with a spatula. Place the pan into the oven and cook until the eggs are set (about 15 minutes).

Step 6

While the frittata is baking make the tomato topping by heating a large pan to medium heat. Add the olive oil along with tomatoes and saute until they wilt (about 7 minutes).

Step 7

Remove the pan from the heat and season with salt and pepper to taste. Add half the basil to the tomatoes and mix well.

Step 8

Once the frittata is finished baking, serve slices topped with the cherry tomatoes and remaining basil. Enjoy!