Tuesday, September 21, 2010

Potato and Veggie Frittata

I made a frittata over the weekend. I am pretty sure I've never even tasted a fritatta, let alone made one, so it was a frightening proposition (eggs in the oven? Whaaaat?). It came out awesome, and I felt super fancy and cultured eating my frittata for breakfast. It tasted sorta like a crustless quiche, crossed with an omelette.

I had ripped the recipe out of a page of a long ago Family Circle magazine that I stole from my mom. I know, that's maybe the dorkiest sentence ever. Whatever. Anyway, I often will rip recipes out of magazines or newspapers to try later. I used to keep this hodgepodge of clippings in an old Ziploc bag (super classy) until I finally got my act together and organized them in a binder (which happened to have been my old wedding planning binder that I purged after the big day - it was too stressful planning my wedding, it was giving me PTSD!).

The ingredients. I seriously need to edit my photos before I post them, they look kinda dark and sad. Oh well. See that jar of roasted red peppers up there? Well, as I was starting to cook I opened it, and um, it had gone bad. Like "Hoarders" fridge bad. Ew. So I chucked it and subbed in some sun-dried tomatoes instead. Because they're also red. Seriously, that was my rationale. Also, I ended up just using 10 whole eggs instead of the 6 eggs and 4 egg whites called for in the recipe. I'm guessing they did that to lower the fat/calorie levels, but I'm not concerned. Both changes came out splendidly.

Melt butter into a large skillet on medium heat. Add the spinach and scallions and cook down for 4 minutes until it shrinks and resembles the photo.

Next, add in your previously microwaved potatoes (forgot to photograph that step) and your roasted red peppers (or in my case, sun-dried tomatoes).

Next, dump in your eggs and half the cheese. It will look like egg soup.

Cook for about 7 minutes, or until the edges start to firm up. Top with the remainder of the cheese, and pop into a 350-degree oven for 20 minutes. Crazy things will happen in there.

The eggs will start to puff up and brown - this is a good thing! After 20 minutes, pull it out of the oven (BE CAREFUL and use a pot holder, the handle is super hot and I totally singed my palm because I'm a goof). And voila! You are a fancy frittata maker! Go impress people with your skills, and tell 'em Diet Starts Monday sent ya.

Potato and Veggie Frittata

1 medium-size all-purpose potato, diced
2 tablespoons butter
2 cups packed baby spinach
2 scallions, trimmed and chopped
6 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces pepper-Jack cheese, shredded
1/2 cup roasted red pepper, chopped

Heat oven to 350°F. Place potatoes in a glass bowl or dish. Add 1/4 cup water; cover with plastic wrap, venting a side. Microwave on HIGH power for 5 minutes.

Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated.

In large bowl, whisk eggs, egg whites, salt, pepper and half the cheese.

Add red pepper and cooked potato to skillet; heat through. Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking.

Remove skillet from heat and sprinkle with remaining cheese. Transfer to oven. Bake at 350°F for 20 minutes or until set. Carefully remove from oven (handle will be hot). Divide in wedges.

Source: Family Circle

1 comment:

  1. It was great! Just as good if not better than a quiche. And it was still good when microwaved for breakfast the next day.