Friday, November 9, 2012

Potato, Red Pepper, and Feta Frittata

What do you do with a bunch of eggs about to expire? Well, typically she would make a big cake or eat breakfast for dinner, but we are trying to not have so many sweets in the house and he is not a fan of American-style breakfast (Yes, she agrees, what is wrong with him???).

Her solution was to make a frittata. Filling enough for dinner, more solid than just eggs, and uses a whole bunch of them up.

You can basically put anything into a frittata. We stuck with red peppers, potatoes, and feta this time. It gives it a bit more of a...hmmm...sophisticated taste (if a frittata can be sophisticated) and leaving out meat cuts down on the number of calories.

One large frittata (feeds three):

6 eggs
6-8 small potatoes (about 12 ounces)
2 red peppers
1 large onion
4 ounces feta
1 1/2 tsp dried thyme (or a little less if fresh)
Olive oil
Salt (pepper if desired)

Dice the onion and bell peppers. Slice the potatoes into thin slices (not super thin, but quite thin). Lightly beat the eggs.

~Ok, here is where it can get complicated. If you are going to make a frittata you *should* have a skillet that can go on the stove and in the oven. Unfortunately, we don't. Therefore,  we made our frittata in a giant sauce pan. It actually worked really well and although the potatoes seemed to take forever to cook, we don't think it was due to our choice in cookware. ~

Preheat the oven to 400 F (205 C)

Heat your pan, whatever you chose, on medium. Cover the bottom with olive oil. Cook the onions with a dash of salt until glossy. Remove from pan.

Next, cook the potatoes with a pinch of salt. Let cook until soft through, moving around every so often.

Our potatoes took almost 20 minutes. We don't know if that is normal or not.

Once the potatoes are almost finished add the already cooked onions, the red pepper, and the thyme (plus any other seasonings you might want). If you do not like your red peppers a bit crunchy add them in earlier.

Once everything is cooked to your liking add the eggs. Make sure to poor the eggs evenly over the vegetables. Cook WITHOUT STIRRING for 3-5 minutes, or until the eggs begin to set on the bottom and sides but not in the middle.

Sprinkle the crumbled feta on top and bake for 5-10 minutes, or until the eggs are completely set and have started to pull away from the sides.

~This is why you must first cook the frittata in a pan that can go into the oven.~

Let sit for a few minutes before trying to cut and serve.

Serve with crunchy bread and a salad. The leftovers are really delicious hot or cold, especially when eaten as a sandwich.

This recipe was adapted from theKitchn.

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