Rosemary Potato Frittata & Tomato-Mozzarella Crosti

Name: Rosemary Potato Frittata & Tomato-Mozzarella Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons EVOO (extra-virgin olive oil); 1 large garlic clove, crushed; 1 pound baby potatoes; 1 small onion; 3 to 4 sprigs of fresh rosemary, leaves removed and finely chopped; Salt and pepper; 12 eggs, beaten; 1/2 cup milk, half-and-half, or cream; 1/2 cup grated Parmigiano-Reggiano cheese; 8 slices peasant bread; 1 pint bocconcini (small bites of fresh mozzarella in water); 1 (1/4-inch-thick) slice prosciutto; 1 pint multicolored baby or grape tomatoes or red grape tomatoes; A handful of fresh flat-leaf parsley leaves, finely chopped; 4 thin scallions, whites and greens, trimmed and thinly sliced; A handful of fresh basil leaves, thinly sliced

Servings: persons

6 tablespoons EVOO (extra-virgin olive oil)
1 large garlic clove, crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs of fresh rosemary, leaves removed and finely chopped
Salt and pepper
12 eggs, beaten
1/2 cup milk, half-and-half, or cream
1/2 cup grated Parmigiano-Reggiano cheese
8 slices peasant bread
1 pint bocconcini (small bites of fresh mozzarella in water)
1 (1/4-inch-thick) slice prosciutto
1 pint multicolored baby or grape tomatoes or red grape tomatoes
A handful of fresh flat-leaf parsley leaves, finely chopped
4 thin scallions, whites and greens, trimmed and thinly sliced
A handful of fresh basil leaves, thinly sliced

1
Preheat the oven to 450F.
2
Heat 3 tablespoons of the EVOO in a medium ovenproof skillet over medium-low heat with the crushed garlic.
3
Let the garlic infuse the oil while you thinly slice the potatoes and onion, then remove the garlic.
4
Add the potatoes and onions to the pan, season with rosemary, salt, and pepper, and raise the heat a little.
5
Cook the potatoes and onions for 6 to 7 minutes, then turn and cook for 5 more minutes.
6
Meanwhile, in a large bowl, beat the eggs with the milk or cream.
7
When the potatoes are just tender, pour the egg mixture evenly around and under the potatoes.
8
Transfer the skillet to the oven and bake for 10 to 12 minutes, until golden on top.
9
Scatter the cheese on top, turn off the oven, and let the frittata stand in the oven for a couple more minutes.
10
While the frittata cooks, prepare the crostini.
11
Arrange the bread on a rimmed baking sheet and place in the oven to toast while the frittata cooks.
12
Halve the bocconcini and place them in a bowl, then finely dice the prosciutto, halve the tomatoes, and add both with the parsley to the bowl with the cheese.
13
Add the scallions, basil, and dress the salad with a liberal dose of EVOO, salt, and pepper.
14
Remove the toasts from the oven.
15
Top the toasts with the tomato-mozzarella salad and serve alongside wedges of the frittata.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons EVOO (extra-virgin olive oil), 1 large garlic clove, crushed, 1 pound baby potatoes, 1 small onion, and more.

Yes, Rosemary Potato Frittata & Tomato-Mozzarella Crostini falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Potato Frittata & Tomato-Mozzarella Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions