Frittatas are the classic egg dish of Italy—made with all kinds of vegetables. Herbs, onions and cheese round out the flavors. Try substituting other greens or adding lightly sautéed mushrooms. Left-overs cut into wedges made great lunchbox fare—or a quick and nutritious breakfast.
- 3 tablespoons olive oil
- 1 ½ cups potatoes cut into ½-inch dice
- ½ onion (or small leek), finely chopped
- 1 clove garlic, minced
- 6 large eggs
- 3 tablespoons soft goat cheese or 1/3 cup fresh ricotta
- Salt and freshly ground pepper
- 2 cups chopped spinach, chard or arugula
- Preheat the broiler.
- Heat oil in a 10-inch oven-proof skillet over medium heat. Add 2 tablespoons oil, the onion and potatoes and sauté until tender, turning often, 10-15 min. In last 5 minutes add garlic and greens — cooking until leaves are wilted but still bright green. Remove mixture from pan and cool.
- Meanwhile, lightly beat eggs in a large bowl. Add add goat cheese, salt, pepper and lightly beat to combine. Use salt sparingly since cheese is fairly salty, ¼ tsp is probably ample. Add potato mixture to the bowl and stir.
- Wash out skillet used to cook potato mixture (or use a fresh pan) and heat remaining one tablespoon oil. Swirl the oil around to coat pan evenly. Add more oil if necessary to completely coat. Pour the egg mixture into the pan, and cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen frittata as it sets. Continue cooking until mostly set, except on the top, about 8 minutes.
- Place pan directly under broiler and cook until top is golden-brown and set, about 1-2 minutes. Watch carefully so frittata doesn’t burn. Invert onto a large plate, cut into wedges and serve. May be cooled, and eaten at room temperature.