On Sunday I was seized by the sudden urge to make a frittata. Does that happen to other people? I guess there are worst problems I could have. I think it started because I still had potatoes to use up. Trying to “use something up” is pretty much a constant state of being for me. Also, I was finally working my way through a backlog of Rachel Ray episodes on my DVR and she was making a frittata so of course I wanted to make one too. Monkey see, monkey want to cook. Plus, I knew the leftovers would make the perfect “Meatless Monday” lunch!
Frittatas are one of my favorite “use up what’s left in the fridge” recipes (along with salads). Starting with a base of potatoes and onions, you can add pretty much any vegetables you like, top with some eggs and voila! You have a hearty meal. This particular combination was borne out of a combination of what I had available, and what sounded tasty to me at the time. And I can tell you – this was a particularly winning combination! I will definitely be making this exact frittata again.
Spring Vegetable Frittata
– 4 small potatoes (such as Yukon gold), thinly sliced
– 1 medium onion, sliced or chopped
– 2 cloves garlic, minced
– 2 teaspoons dried thyme
– 2-3 tablespoons of olive oil
– 6 eggs
– 1 cup milk
– 1 cup of feta cheese
– ½ cup frozen spinach, defrosted
– ½ cup frozen peas
– Salt and pepper, to taste
Pre-heat your oven to 350 degrees. Thinly slice your potatoes. I used my mandolin which is quickly becoming one of my favorite kitchen tools. Then, slice or chop your onions (depending on how you like your onions) and mince or paste up two cloves of garlic. Heat up 2-3 tablespoons of olive oil in a medium sauté pan (enough to cover the bottom) and add the potatoes, onion, and garlic. Season with salt, pepper and thyme, and cook for 15 minutes over medium heat, or until the potatoes are cooked through.
Meanwhile, crack the eggs into a bowl and whisk together with 1 cup of milk. Most of the frittata recipes that I see call for mixing the eggs with cream or half-and-half but I find the meal is plenty rich with just milk (especially with the cheese!) but feel free to substitute if you’re feeling decadent or if you have cream to use up! 🙂 Add the defrosted spinach (be careful to let it cool so it doesn’t start cooking the eggs), peas, feta cheese and salt and pepper to the egg mixture. Once the potato mixture is done, add the egg mixture to the pan and gently stir to evenly distribute the potatoes throughout the frittata.
Cook on the stovetop until just set around the edges, and finish in a 350 degree oven for 20 minutes.
Note: I saw some frittata recipes that only cook in the oven for 10 minutes, but I find that mine usually need 20 minutes or more. Temperatures and times vary from oven to oven, so check on your frittata regularly and remove from the oven when the center is set.
Just like with cakes, pies, brownies, etc – the first slice never comes out pretty. But I took a picture anyway just to show all the wonderful ingredients layered throughout the egg.
It was such a delicious, light, dinner! I was plenty full with just the frittata, but you could bulk it up by serving bread and/or a salad on the side. Also, I chose to make this frittata meatless, but you could add any meat you like (I’ve used Canadian bacon in the past with great results). Frittatas are great brunch or breakfast items also, and can be served warm or at room temperature so they are pretty low-maintenance! I hope you enjoy this recipe as much as I did! 🙂