Tater drums, baked in a cast iron skillet with roasted tomatoes, rosemary, thyme and fontina cheese.
Preheat the oven to 325 F (163 C).
Spray or oil a cast iron skillet that has been well seasoned. Conversely a non-stick pan can be used and lightly sprayed with pan spray.
Arrange the thawed tater drums gently in the pan. Season them with the rosemary, thyme, salt, and pepper. Pour the eggs over the potatoes, and using a rubber spatula, move some of the potatoes slightly so the eggs settle into the pan. If using a 12 inch cast iron skillet the eggs and potatoes should fit nicely.
Arrange the tomatoes on top of the frittata and cover with foil before placing in the oven. Bake at 350 for 35 minutes or until the eggs are set. Remove the foil and top and frittata with cheese. Bake for an additional 8-10 minutes until the cheese is melted and just starting to brown. Remove the frittata from the oven and allow it to cool for about 10-12 minutes before slicing and serving. If you wish to remove the frittata from the pan, run a butter knife around the edge of the frittata and place a cutting board over the pan, invert the pan and remove it. Place a serving dish on the bottom of the frittata and invert the cutting board again so that your frittata is now on the serving dish. Slice and serve with the salad.
To make the salad simply toss the greens with the lemon juice, olive oil, salt, and pepper. Serve ½ cup of the mixed green salad with a slice of the frittata. The frittata should yield 12 slices.