You don’t remember this song from The Lion King? Really? It means no worries about serving eggs for dinner yet again. They’re inexpensive and easy and nutritious.
A frittata: it’s like a cross between an omelette and a quiche, but without a gooey inside (shudder) or a tricky crust (which I can be too lazy to make). And a frittata with a salad and some bread makes a perfect meal that your kids may eat uncomplainingly.
Serving Size: 8
PREP TIME15 mins
COOK TIME25 mins
TOTAL TIME40 mins
What You’ll Need
2 cups cubed potatoes
10 eggs
1 teaspoon kosher salt (or half as much table salt)
1 tablespoon finely chopped herbs (I used a mix of parsley, chives, lemon thyme, and celery leaves. Basil is delicious. Or tarragon. And mint with potatoes and fresh goat cheese is heavenly.)
1 heaping cup grated cheese
2 tablespoons butter
Balsamic-Butter Sauce (optional, see last step)
Helpful Tip
I love adding cooked potatoes to this (I think it's a lot like a Spanish torta this way), but you can add nearly any cooked ingredients: broccoli or greens (make sure they're very well drained), cooked bacon or diced ham, sautéed mushrooms or onions. You can't go wrong.
How To Make It
1
Steam the potato cubes until cooked, covered, over rapidly boiling water for about 8 minutes. Bite into one to make sure it's completely tender-hearted.
2
Meanwhile, beat the eggs well with the salt, then stir in the herbs and cheese. Begin heating the butter in a wide skillet over medium-low heat until it gets nice and foamy.
3
Stir the cooked potatoes into the egg mixture, then tip the whole thing into the pan. Cover the pan and cook the frittata gently for around 10-12 minutes, or until it looks quite set around the edges but is still raw-eggish in the center. Pop the pan under a pre-heated broiler for around 2 minutes, until the center is set and the whole thing is lovely and puffed and browning. Serve hot or room temperature with the balsamic-butter sauce or salsa or some other condiment of your choosing.
4
For the balsamic-butter sauce: You'll need 1/2 cup balsamic vinegar; 2 tablespoons cold butter; salt and pepper. In a tiny pot or pan, reduce the vinegar over medium heat until it is just about half-boiled (about 4 minutes). Turn off the heat, stir in butter, a tablespoon at a time, until the sauce is smooth and blended. Add salt and pepper to taste, and serve small spoonfuls over or next to the frittata.