Rosemary Potato Frittata
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large clove garlic crushed
- 1 pound baby potatoes
- 1 small onion
- 3 to 4 sprigs fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- 12 eggs, beaten
- 1/2 cup milk, half-and-half or cream
- 1/2 cup Parmigiano-Reggiano
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