Frittatas have become a new staple in our house–I’ve made one once a week for the past month, thanks to the new (but generations old) skillet my dad gave me recently. They are effortless, requiring little other than chopping whatever you have on hand and whisking eggs.
Rosemary Potato Frittata
1 yukon gold potato, diced (smaller lends to quicker cooking time)
1/2 white onion, chopped finely
1 teaspoon dried rosemary
1 handful chopped mixed greens (I used chard, collards, and spinach)
small handful each of fresh chopped parsley and grated gouda
Heat 1 Tablespoon each of butter and olive oil in a small oven-ready skillet over medium heat (mine is a no.5 cast iron). Add potato and onion, salt and pepper well, and cook until potatoes are softened, about 15 minutes. Pre heat oven to low broil after potatoes are soft. Add rosemary and stir, then add chopped greens and stir until they have wilted down (you may want to add a little more oil at this point). Whisk eggs and parsley together, and add to skillet along with the grated gouda. Allow the edges to begin to firm up, and then place the skillet in the over under the broiler–about five minutes, or until cooked through and no longer jiggly on top. Bon appetit!
Other yummy combinations:
Sunburst squash + shallots + basil + feta
Garlicky greens + dill
Corn + smoked mozzarella