Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.
1 russet potato
1 cup shredded cheese, such as Fontina
3 cups cherry tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
Sea salt and fresh ground pepper, to taste
1. Preheat the oven to 400°.
2. Peel the potatoes and then slice into about quarter-inch rounds. Layer the bottom of a cast iron skillet with the potatoes. Sprinkle the cheese over top.
3. Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese. Slice the tomatoes and carefully place them on top so that they don’t sink! Season with salt and pepper, and the combined seasonings. Bake for about 20 minutes or until the eggs set. (Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).