This potato dish can be an easy brunch or weeknight supper.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
6 mins
stand:
10 mins
total:
46 mins
Servings:
6
Yield:
6 wedges
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a medium bowl combine eggs, milk, thyme, 1/4 tsp. of the salt, and the pepper.

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  • In a 9- or 10-inch cast-iron skillet melt butter over medium-high heat. Add onion, garlic, and remaining 1/4 tsp. salt. Cook 2 minutes, stirring occasionally. Add potatoes. Cook 7 to 10 minutes or just until potatoes are tender and starting to brown, stirring occasionally.

  • Pour egg mixture over potato mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edges of skillet, lifting egg mixture so that uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set (surface will be moist).

  • Transfer skillet to oven and bake 6 to 8 minutes or just until top is set. (Or place skillet under a preheated broiler. Broil 4 to 5 inches from heat 1 to 2 minutes or just until top is set.) Let stand 10 minutes before serving.

Nutrition Facts

174 calories; fat 10g; cholesterol 259mg; saturated fat 4.6g; carbohydrates 10g; mono fat 3g; poly fat 1g; trans fatty acid 0.2g; insoluble fiber 1.5g; sugars 2g; protein 10g; vitamin a 523IU; vitamin c 11mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 43mcg; vitamin b12 0.7mcg; sodium 325mg; potassium 327mg; calcium 62mg; iron 1.5mg.
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