1 tablespoon butter
1 tablespoon olive oil
3 onions, cut in half and sliced thinly
2 medium potatoes, diced
3/4 cup half and half
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Gorgonzola cheese, crumbled
1 tablespoon thyme leaves
Preheat oven to 400°F.
In a large skillet, heat the butter and olive oil over medium heat. Add the onions and potatoes to the pan and stir. Cook the onions and potatoes for 10-15 minutes or until onions are golden brown and potatoes are tender.
In a bowl beat the eggs, half and half, salt and pepper until frothy. Pour the egg mixture over onions and potatoes and cover.
Cook the frittata on the stove top for 5-6 minutes, or until egg is loosely set around the edges. Sprinkle the Gorgonzola cheese and thyme over the frittata. Place frittata on middle rack in oven and bake until slightly puffed and golden, about 15-20 minutes.
Remove pan from oven and allow the frittata to rest for 5 minutes before cutting. *