Friday, June 21, 2013

Frittata: A Classic Quickee

Cast Iron may be the key to a quick frittata. This is fairly regular meal on my menu. I'm a great fan of eggs, throw in some veg and potatoes and you have a complete meal.

  • Chopped potatoes (1-2 cup or so)
  • Olive Oil
  • Herbes de provence (or any combo of green flakey herbes you have in your cupboard oregeno, basil, parsley, etc.) a tablespoon or two to lightly cover the potatoes
  • Salt & pepper, to taste
  • Broccoli, 1 crown + branch, chopped
  • 6-8 free range eggs, mixed
  • Sharp cheese, grated

  • Fry the potatoes on medium with oil, herbes, salt & pepper
  • when potatoes just start to soften, add the broccoli 
  • If the broccoli doesn't start to soften quickly (or your really hungry) add a bit of water and cover the pan for a minute
  • When both potatoes and brocoli are soft to your liking turn the heat off and add the eggs      (note, if you don't have a fry pan you can put in the oven you can transfer the whole combo to a glass or ceramic baking dish)
  • Sprinkle cheese on top
  • Put the fry pan (or baking dish) in the oven at 450 degrees (F) on the top rack, closest to the burner and bake for 5-10 minutes, until the eggs are no longer runny when you insert a knife into the middle.
  • Dig in! Also tastes great served with fresh buttered toast

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