YA and I both like eggs, although it still takes us a couple of weeks to go through a dozen (unless I’m baking). After Easter we had a LOT of eggs – all the hardboiled eggs that I felt the need to dye and then bonus eggs from Farmer Ben. In discussing this bounty, YA said “why don’t you make that frittata”. I’ve made a veggie frittata a couple of times recently for book club, but didn’t realize she was paying attention. I wanted to make a richer variety, so dug out a recipe I found in a magazine last year and “fixed it up” a little. So here is my version of a Potato Cheese Frittata:
4-5 potatoes (I used Yukons)
1 large onion
2 Tbsp olive oil
2 Tbsp butter
12 Farmer Ben eggs
1 cup whipping cream
12 oz manchego cheese
(unless you’re really cheap like I am and can’t bring yourself to spend $16 on a wedge of cheese… then you can use half manchego and half cheddar that you already have in the fridge)
1 jar of roasted red peppers (I used a 15 oz jar) – or you could roast the peppers yourself if desired
Salt & pepper to taste
- Peel and thinly slice the potatoes then boil for 3-4 minutes until soft.
- Thinly slice onions and sauté in oil and butter until brown. Use an oven-capable pan (I used my cast-iron skillet)
- Add potatoes to onions and sauté another 2-3 minutes
- Whisk together eggs, half the cheese, cream, peppers, salt and pepper
- Slowly pour egg mixture into the potatoes and stir as the eggs begin to scramble
- Stop to swear like a sailor and run your thumb under cold water when you touch the burner. This step is optional.
- Bake 15-20 minutes in 350° F oven until not jiggly.
- Sprinkle the rest of the cheese and broil for 2-3 minutes until bubbly and golden.
- Cool a bit before you eat unless you want to burn your tongue (not saying why I thought I should mention this!)
- Explain to your kid why the dish is so yellow because she’s never had farm fresh eggs in her life.
What’s your go-to recipe for a plentitude of eggs?
Trail Baboon 