Potato & Red Onion Frittata

• 1 large red onion, chopped
• 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
• 4 tablespoons butter, divided
• 1 garlic clove, minced
• 1/2 pound red potatoes (about 5 small), thinly sliced
• 6 eggs, lightly beaten
• 1/3 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Gruyere or Swiss cheese

1. In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm.
2. In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350u0b0 for 8-10 minutes or until nearly set.
3. Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

red onion, fresh rosemary, butter, garlic, red potatoes, eggs, milk, salt, pepper, gruyere

Taken from www.tasteofhome.com/recipes/potato-red-onion-frittata/ (may not work)