|Serves||4 to 6|
Frittatas make for a delicious supper, somehow more formal and less thrown together than scrambled eggs. Once you’ve mastered the basic frittata method, the variations are up to you.
Substitute a heaping 1/2 cup crumbled goat cheese for the potatoes. Or, instead of the green onions, add 1/2 cup diced bacon or pancetta, fried and drained. Other good frittata fillers include fresh herbs, diced ham, and roasted asparagus. You may like more cheese, too.
|¾||lb. small, firm red potatoes (1½ cups sliced)|
|3||Tbsp. unsalted butter|
|1||cup thinly sliced green onions, greens included|
|~||Freshly ground black pepper, to taste|
|½||cup freshly grated Parmesan cheese|
This recipe serves 4 for dinner, or 6 as an appetizer. If you are using a skillet for the frittata that is not nonstick, use 2 tablespoons more butter.
Culinate editor’s notes: You can halve this recipe to serve just two people a light breakfast or lunch; the resulting frittata will be thinner and cook faster. If you’re trying to stretch your eggs, a splash of milk in the egg better will help. Boil and cool the potatoes ahead of time and the final frittata assembly becomes much quicker. Sliced tomatoes are also tasty layered atop the frittata.
Be sure to check out Kelly Myers’ explanation of the confusing world of egg labels.
This content is from the Kelly Myers collection.
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