I’ve eaten frittata before but never actually made it myself. I’m kicking myself now that I have not made one sooner. This easy to make and extremely versatile recipe is now a staple meal for my family. The recipe originally came from Super Natural Everyday but I’ve adjusted it slightly to make the frittata go further with my family, like adding more potatoes.
Here’s what I did:
- 2 tbsp Butter
- 2 small Onions, thinly sliced
- 2 – 3 cups Potatoes, sliced in thin half moon slices
- 3- 4 Shallots, thinly sliced
- 1- 2 cups seasonal Veg (Broccoli, Squash, Asparagus or Spinach…)
- 10 large Eggs, well beaten
- 1/4 cup Feta Cheese, crumbled
- small bunch of Chives, chopped
- Melt butter in a large cast iron (or other) skillet over medium heat. Stir in the onions, potatoes, half the shallots and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through. Stir in the vegetables and cook covered or not until they soften up a bit. Set aside half of this mixture on a plate.
- Preheat oven to broil.
- Whisk 1/2 tsp salt into the eggs and pour into the skillet. Cook over medium low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a heat resistant spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside. The key is to avoid browning on the bottom. Top with the reserved vegetable mixture and sprinkle with the feta and remaining shallots.
- Place under the broiler for a couple minutes, or just until the top of the frittata is puffed up, set and starting to brown. Don’t walk away! It will burn very quickly. Remove from oven and let sit for a minute or two. Sprinkle with chives and drizzle with a bit of olive oil and serve.