This frittata is my go to on busy nights when I need to whip up something healthy and hearty in a hurry. Yes, there is a little bit of prep involved, but for the most part, it is something you can assemble pretty quickly! My kids love this frittata, and with a side salad, it makes for a delicious and healthy dinner. And it makes for great leftovers! Make sure to add any extra vegetables that you might have on hand and saute them with the potatoes and onion. The more vegetables the better. There are so many frittata varieties out there, but this one is pretty standard and allows for some tweaking. The foundation of a frittata is eggs, potatoes, and gruyere cheese. If you don’t have gruyere on hand, try another cheese variety that is mild in flavor.
This cheese really makes the frittata in my opinion. I’ve seen a shredded gruyere/swiss mixture at Trader Joe’s if you want to save some time.
I like to add red pepper or green pepper, asparagus, and some mushrooms if I have some around. If you don’t have any extra veggies on hand, just stick with the basic recipe.
This is what it should look like before you put it in the oven.
This is the frittata after it is baked. Notice it is pulling out from the edges a bit. Slip a spatula around the frittata and you should be able to get it out without a struggle. I hope. Maybe cross your fingers. Good Luck.
Here is the final product. Great for dinner, great for brunch, or cold the next day for breakfast, or a late night snack.
Serve it hot out of the oven, warm or cold.
1 TB butter
1 TB olive oil
1 lb of potatoes, peeled and diced in 1/2 inch cubes
1 large red onion, chopped
2 tsp chopped fresh thyme leaves
3/4 tsp salt
1/4 tsp black pepper
12 large eggs
3 oz Gruyere or other mild cheese, shredded (about 1 1/2 cups)
If you have some extra vegetables around chop them up and throw them in!
Heat oven to 350 degrees
Heat the butter and oil in a 9 or 10 inch nonstick skillet with an oven proof handle (or cover a wooden or plastic handle with a thick layer of foil) over medium heat.
Add the potatoes and onion and saute for 20-25 minutes stirring frequently, until the onion is softened and the potatoes are crispy on the surface and tender inside.
Season with thyme, 1/4 tsp salt, and a pinch of pepper.
Set aside. (You can make the filling up to this point a day in advance and refrigerate. Bring to room temp before continuing.)
Combine the eggs, and the remaining salt and pepper in a medium mixing bowl- whisk until well blended. Stir in 1 1/2 cups of Gruyere cheese. LOVE this cheese!! I could eat it with everything!
Flatten the potato filling in the skillet with a spatula and pour the egg mixture over. Cook over medium-low heat, occasionally stirring gently, until the bottom is lightly set and cooked, about 7 minutes. Put the skillet in the oven. Bake until the frittata is puffed and brown, about 12 minutes.
Serve hot, warm, or at room temperature.
To get the frittata out of the pan, carefully run a flat wooden spatula around the edge. Set a serving plate under the pan. Use the spatula to support the frittata as you tip the pan and pull it away.
Voila! There you have it! Enjoy!
I love that frittatas can be made the night before, which is so nice when serving brunch.
It also makes for a great appetizer for a party when cut into small bite size squares. Lots of flexibility and fun with frittatas!
What are your favorite things to add to frittatas? Maybe kale or spinach?
Stay tuned for a fashion post featuring a classic fashion find and a visit to a city that is hip and fun and has a lot going on!
This recipe is originally from Fine Cooking.