Ingredients
3 tablespoons olive oil, divided1/2 cup finely chopped red onion1 garlic clove, minced2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced8 large eggs1/4 cup 2% milk2 medium tomatoes, chopped1 can (14 ounces) water-packed artichoke hearts, drained and chopped1/4 cup crumbled goat cheese, divided2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided1 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan.
Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally.
In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes.
Let stand 5 minutes. Sprinkle with remaining basil. Cut into pieces.
