2 tablespoons vegetable oil or butter (or a combination)
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
1/2 teaspoons chopped fresh marjoram, basil, tarragon, rosemary, or oregano
1 garlic clove, minced or pressed (optional)
4 large eggs, beaten
1/2 cup grated cheese (optional)
salt and ground black pepper
Heat the oil in a large skillet. Sauté the potatoes and onions covered, stirring frequently, for about 8 minutes, until they are tender and golden. Stir in the herb and the optional garlic. Pour the beaten eggs over the sautéed vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese, and salt and pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.
To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half.
PER SERVING: 316 CALORIES, 11.3 G PROTEIN, 16.7 G FAT, 30.6 G CARBOHYDRATE, 149 MG SODIUM, 282 MG CHOLESTEROL.
VARIATION
For a pepper-potato frittata, add 1 red bell pepper, sliced, and a sprinkling of red pepper flakes to the sautéing potato and onion. Use marjoram and mozzarella cheese.
NOTE: If you plan to cook for 4 or more people and are increasing this or another frittata recipe, you may find it easier to finish cooking the frittata in the oven. Although this method takes longer, it requires less attention. Add 1/2 cup of milk for every 4 eggs, and beat the milk and eggs together. Spoon the cooked vegetables into a lightly oiled shallow baking dish and pour the egg mixture over them. Sprinkle on the cheese and salt and pepper, and bake at 350° for about 25 minutes, until puffed and golden.
TOTAL TIME
25 minutes
SERVINGS
2
MENU
Teamed with a side salad such as Marinated Zucchini (see page 71) or a cooked vegetable, some chewy bread, and a piece of fruit, a frittata provides a substantial, satisfying meal.
A frittata is a dish combining eggs, vegetables, herbs, and sometimes cheese. Unlike an omelet, which is folded over, a frittata is lightly browned, often on both sides, and not folded at all. Using an ovenproof nonstick skillet produces the most reliable results.
Almost any vegetable can be added to a frittata. This recipe can serve as a point of departure for your own flights of fancy or for the final journey for some of those vegetables in your refrigerator.