- 2 tablespoons olive oil
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 pound small red potatoes, scrubbed and halved
- Salt and black pepper, to taste
- 8 eggs
- 1/2 cup milk
- 2 tablespoons chopped fresh thyme
- 1/4 cup grated cheddar cheese
Preheat oven to 425° F.
Heat oil in a 10-inch cast iron or oven-proof skillet over medium heat. Sauté onions and garlic until soft, about 5 minutes. Add potatoes and cook until just tender, about 10 minutes; stir only occasionally so bottom layer browns a little. Season with salt and pepper.
Meanwhile, whisk together eggs, milk, thyme, cheese, salt and pepper in a bowl. Once potatoes are tender, pour egg mixture into the skillet, tilting the pan to cover the entire surface. Continue cooking, without stirring, until the edges are set, 1 to 2 minutes.
Transfer skillet to the oven and cook until eggs are set, about 20 minutes. Allow to cool for 10 minutes before slicing and serving.
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