I've cooked several variations of this dish in the past, from Some Kinda Chef's inspired version to my stand-by cooked to perfection, without a recipe for my Grandmother's 90th birthday. As with many of my recipes, my frittattas are always just suggestions rather than rules. The method is generally the same, but the ingredients seasonal. I fiddled with my method the other night, however. And it was delicious! I usually saute the vegetable ingredients first, set them aside, layer sliced potatoes back in the warm pan, top with the veg, and top with beaten eggs mixed with optional milk and cheese. This time i skipped the sautee, and the results were different, but great!
Even Easier Fritatta Recipe
- 3 small new potatoes or one large baking potato, microwaved for about a minute and sliced very thinly
- 2 chard leaves, chopped finely (or kale, or spinach, or....)
- 1 jalapeno, diced
- 1 elephant garlic clove, or 2 regular garlic cloves, minced
- 1 onion, diced
- 1 large tomato, or 2 small tomatoes
- 1/2 zucchini, thinly sliced
- 1 small cauliflower head, sliced (or broccoli)
- 6 eggs
- splash milk
- Herbs/seasonings: salt, pepper, basil, paprika, etc
- 1/2 cup shredded cheese
Bake for about 30 minutes or until cooked through: the top should bounce back if pressed and their shouldn't be any egg gooeyness apparent. Enjoy with a delicious fresh salad of seasonal salad greens, fresh un-cooked corn, fresh raw shredded beats, bell peppers, a little more fresh tomato, some roasted sunflower seeds and a splash of oil and vinegar. This is a late Summer meal fit for anyone's table! Gorgeous! (Too bad my camera has been having a hard time focusing in the dim light of my new kitchen, after being dropped by my 'sous chef' of a husband. Snarf.)
This post is part of the Simple Lives Thursday blog hop!