One of my favorite dishes to make is frittatas. They are easy to pull together, fast to get on the table, and are perfect for feeding a hungry crowd. Best of all, they are one of those dishes that can be served for breakfast, lunch, or dinner. There really aren’t any rules when it comes to serving up a great frittata–you can practically put just about any combination of veggies in them and it would turn out great. In the spring and summer I like to use veggies like asparagus and zucchini, but in the winter months I opt for a heartier filling of potatoes and greens. For this particular version I used roasted fingerling potatoes that I had left over from dinner the night before and an assortment of greens that I had on hand in the fridge.
You may not be new to making frittatas, but here are a few tricks that I have learned along the way that have helped me to master the art of the frittata:
- For the fluffiest frittata possible, beat and salt the eggs just before cooking. If you combine the eggs and the salt before you start cooking and allow them to sit, the eggs will become watery.
- Make sure that the broiler has had time to heat up before placing the pan in the oven. This intense blast of heat will cause the eggs to puff like a soufflé.
- Do not stir the eggs in the pan while cooking them on the stove, instead draw a heatproof spatula across the bottom of the pan in deliberate strokes to create large curds. Push the cooked eggs toward the center and allowing the runny parts to gather underneath. This will help to prevent scorching on the bottom of your frittata.
- Frittatas are perfect for entertaining because they are just as good warm or at room temperature as they are hot.
- 1 pound mixed fingerling potatoes, washed and large potatoes halved
- 2 sprigs fresh rosemary
- 10 sage leaves
- 3 sprigs of thyme
- 4 cloves of garlic, unpeeled
- 3 tablespoons olive oil
- Generous pinch of kosher salt and freshly cracked pepper to taste
- Preheat oven to 500°F and place a baking sheet inside to preheat.
- Add the potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Carefully remove the sheet pan from the oven, lightly coat with olive oil, and pour potatoes onto pan. Be careful they will sizzle and pop when they hit the hot pan. Place the pan in the oven and reduce the heat to 425°F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Gently push the cloves of roasted garlic from the skin after roasting.
- 2 tablespoons olive oil
- ½ cup chopped white onion
- 1½ to 2 cups chopped Swiss chard or Kale
- 1 clove garlic, minced
- 1 cup roasted potatoes (recipe above)
- 10 eggs
- ¼ cup heavy cream
- ½ cup grated Toscano or Parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
- 1 tablespoon chopped flat leaf parsley
- ½ tablespoon chopped chives
- In a well seasoned cast iron skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Stir in the chopped greens and minced garlic; cook until the greens are wilted. Add the roasted fingerling potatoes to the skillet and toss to combine. Remove ½ cup of the potato and greens mixture and set aside.
- Preheat the broiler. While the vegetables are cooking, beat together the eggs, heavy cream, and salt and pepper to taste. Pour the egg mixture into the skillet and cook over medium-low heat using a heatproof spatula to stir and push the egg from the edges of the pan towards the center in deliberate strokes to form large curds. Continue until the eggs are almost cooked, wet on top but otherwise set, about 2-3 minutes.
- Pile the reserved vegetables in the center of the frittata then sprinkle with the cheese. Place the skillet under the broiler and cook until the eggs are set and the top has puffed slightly like a souffle, about 1 – 1.5 minutes. Watch closely so that your frittata doesn't burn!
- To serve, top the frittata with the fresh herbs and a few grinds of fresh cracked pepper.
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