This is one of those recipes that is not meant to ever be repeated exactly. Last weekend I made a variation of Diane Morgan’s Spicy Corn Chowder from her book Salmon (which I found at a used bookstore and highly recommend you find a copy of if you love salmon) and had a few little tidbits of leftover ingredients. I find that whenever I end up little bits of this and that, a frittata is just begging to be made.
Here’s what I had:
First, preheat your oven to 400. Chop or dice up whatever you’ve got, should end up being about 1 1/2 cups of veggies.
Then shred up about 1 cup or so of whatever cheese, or combination of cheese, you’ve got. I had some raw cheddar and Swiss on hand.
I also had some little potatoes sitting out on the counter. I bought them without a recipe in mind. These little moments are what I call culinary serendipity. I diced one purple, one yellow and one red potato.
Adding the potatoes does make the recipe take a few minutes longer so you may choose to skip it. But here’s what needs to be done: Simmer just the purple potatoes in water for 3-5 minutes (purple potatoes take a little bit longer than the others – a fact I learned one day when I used them to make an unintentionally half-undercooked potato salad!). Add the yellow and red potatoes and cook for another 5 minutes. Then drain the hot water, rinse them in cool water and allow to drain thoroughly.
Next, take a 9″ cast iron skillet (a non-stick will work here but a cast iron is truly superior) and melt 1/2 tablespoon of butter over medium heat. When the butter is bubbly add your veggies, except the potatoes, and saute for 2-3 minutes.
Then add your potatoes, the other 1/2 tablespoon of butter and saute for another 3 minutes or so.
Sprinkle the cheese evenly over the top.
Separately, beat 6 eggs with 1 teaspoon of salt and 1 teaspoon of pepper. Then slowly pour over the veggie/cheese mixture and, if you have some on hand, finely grate a generous amount of Parmesan cheese over the top. I used a microplane, which I highly recommend you have.
When the edges begin to bubble put the skillet in the oven. Bake for 8-10 minutes, until the eggs are just set.
One more note here: this recipe creates a fairly dense frittata. Sometimes, if I want one to be a little fluffy, I’ll add 1/2 cup or so of either whole milk or cream. If you do this, add the milk/cream to the beaten eggs/salt/pepper mixture.
Here’s the recipe for this one:
1/2 red bell pepper
1 tablespoon sweet onion
1 spring garlic bulb
1/2 Anaheim chile
1 teaspoon fresh thyme
1 each small purple, red and yellow potato
1 tablespoon butter, divided
1 cup shredded cheese, combination of cheddar and Swiss
2-3 tablespoons Parmesan cheese, grated
1 teaspoon salt
1 teaspoon pepper
6 large eggs
I ate mine with a dollop of Greek yogurt and some Roma tomato slices topped with this Arugula Pesto.