Excellent for any meal, including when you need a quick and nutritious dinner – yet respectable enough for a holiday brunch. Pretty sure I’ve posted about frittata before, I write again because it`s such a brilliant example of the Italian ingenuity known as “cucina povera”… it`s worth writing about again. And again…..
A great way to eat your veggies, most any will work. Potatoes, onions, sweet bell peppers, mushrooms and zucchini just to name a few. If you want to add meat… diced cooked pancetta, sliced salami or ham, crumbled sausage or bacon… a little will go a long way for flavour and again, you can use what you have at hand. To really dress it up and vary the textures, you could garnish the cooked frittata with slices of prosciutto. You can also vary the cheese – but go easy. I’ve used parmigiano, mozzarella, various cheddar, gouda, … you get the idea.
From varying the vegetables, meat and/or cheese in the frittata to anything extra you want to embellish it with… the choices are endless – and yours. I’ve made frittata with nothing more than the eggs, sautéed onions and thyme. Easy…? ridiculously so. Delicious…? ditto.
Potato & Cheese Frittata
If you’re not already making frittata, you soon will be! If you’re using *parmigiano you would add it to the whisked eggs. If you’re using a **melting cheese like mozzarella or cheddar, sprinkle it over the cooked veg in the skillet and slowly pour the eggs over top. To really make it stress free, rather than flipping the partially cooked frittata like some recipes suggest, pop it in the oven to finish, once the bottom is set. This will make 4 servings. Any leftovers are a great snack straight out of the fridge or, make like an Italian and put it in a sandwich.
5 eggs, beaten
pinch salt & pepper for the eggs
*1/4 cup grated parmigiano (see above)
2 tsp olive oil
1 tsp butter
1 large potato, scrubbed, cut into quarters and thinly sliced (or other veg of your choice)
1 small onion, cut in half and sliced into half moons
**1/4 cup grated melting cheese like mozzarella (see above)
few sprigs fresh thyme or 1/2 tsp dried (omit if you don’t have)
1/2 tsp salt
1/4 tsp fresh ground pepper
Roma tomato, diced and sprinkled with olive oil, salt & pepper. (Not necessary but adds a nice contrast of taste and temperature)
Chopped Italian parsley
Preheat oven to 350º.
In a measuring cup or medium sized bowl, lightly whisk the eggs, season with salt & pepper and set aside. (Add *parmigiano if using.)
Heat an oven proof 10″ skillet over medium-high heat and add olive oil & butter. Once foaming stops, add sliced potatoes, onions, salt, pepper & thyme and cook until soft and somewhat brown, approx. 10 minutes.
Sprinkle your **grated melting cheese (if using) over the veg and slowly pour the whisked eggs over top. Let it sit a minute or so, until you can see the edges starting to get firm – then with a heat proof spatula, go round the pan lightly lifting the cooked egg so the uncooked can slide underneath. After going once around the pan, pop the skillet into the oven for approx 15 minutes or until eggs are set to your liking.
Garnish with tomatoes & parsley or other of your choice (other veg, more cheese, slices of prosciutto or ham, etc).