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It’s been so long since I’ve made a frittata and with an abundance of fresh eggs in the refrigerator last night, I decided this would be the perfect way to use some of them up.  The “eggs for dinner” idea is not new in our house.  In fact, my kids look forward to it.  I usually prepare scrambled eggs, bacon, and sliced fresh melon.  They’ll sometimes help with pouring  batter into the hot waffle iron.  It can be quite a feast.  I confess that I don’t ever serve up these types of hearty breakfasts when it’s actually breakfast.    Sometimes, the smell of homemade corn muffins coming from the oven is just enough to get them all into the kitchen on a Saturday morning.  And, yes it’s just freshly baked corn muffins and not the rest of the buffet mentioned above.

This particular recipe is from Everday Food Great Food Fast, which is a neat little cookbook with full color photos and the recipes are easy to follow.  There’s nothing elaborate in the book and it’s broken up into seasons which really helps in directing us in preparing foods using seasonal produce (those items are at their peak, they cost less and they taste great).  You can purchase the book here.

Potato and Onion Frittata

2 tbsp olive oil

1 medium onion, halved and thinly sliced*

1 large red-skinned potato, peeled and thinly sliced*

1/2 tsp dried thyme*

Kosher salt and fresh ground pepper

5 large eggs

5 large egg whites

1/2 cup whole flat-leaf parsley


In a medium (10-inch) skillet (I used a well-seasoned Calphalon skillet instead of nonstick), heat 1 tbsp of the oil over medium heat.  Add the onion, potato, and thyme; season with salt and pepper, and toss to combine.

Cover the skillet, and cook for 10 minutes; uncover.  Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 tsp salt, and 1/4 tsp pepper.

Heat the broiler with a rack set 4 inches from heat.  Add the remaining tbsp oil to the vegetables in the skillet.  Pour the egg mixture into the skillet.

Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath.  Continue cooking unil the frittata is almost set in the center, about 10 minutes.

Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes.  Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.


*The original recipe calls for one 8-ounce baking potato, but I had red-skinned.  I cut down on the onions, by using a medium-sized instead of a large onion.  It also calls for rosemary, which I replaced with thyme.

Yield:  4 servings