On weekends I like to try and take a little time to make myself a nice breakfast, seeing weekdays it’s a grab and go type thing for me normally. Last weekend I threw together a mini frittata, and it was DELICIOUS and so easy to make. It all happens on the stovetop, with just a minute or so under the broiler to finish it off.
Ingredients: (serves 1)
3 eggs, beaten
Small splash of milk
2-3 small fingerling potatoes, very thinly sliced (I used my mandolin)
1 garlic clove, minced
1/4 small shallot, thinly sliced
Handful of fresh arugula
Small handful shaved Parmesan cheese
Crumbled goat cheese
Small pinch red pepper flakes
1/8 teaspoon white pepper
Add some olive oil to your skillet and sauté the garlic, shallot, potatoes, red pepper flakes, and white pepper until the potatoes are cooked through. Add the arugula and cook until wilted. Top with half the Parmesan cheese, then pour in the eggs. Top the eggs with the rest of the Parmesan cheese as well as the goat cheese. Cook over medium low heat, swirling the pan and lifting around the edges with a rubber spatula to allow the eggs to run under and disperse evenly. When the eggs are almost set, put the skillet under the broiler for 1-1/2 minutes to finish cooking the top of the eggs. Careful not to over cook though! Eggs always tend to cook a little past when you turn the heat off anyway, so I tend to cook them until a little soft then by the time they hit my plate they’ve continued cooking all the way, without overcooking them.
A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.
Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…
2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!
This weekend I stayed at my sisters apartment and brought my CSA goods to see what we could whip up. We ended up making a spring frittata that was really yummy and perfect for a light meal during this hot week. Perfect for any time of day, too!
1/3 cup milk
1 large yellow potato, sliced and chopped
1 garlic scallion, sliced (or 1 large garlic clove- I just happen to have garlic scallions from my CSA!)
2 spring onions, thinly sliced
1/2 cup broccolini, roughly chopped
1/8 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped (for topping, optional)
Salt & pepper
Add some olive oil to a large pan and cook the potatoes for about 3-4 minutes. Next add the garlic scallions, broccolini, onions, then salt and pepper to taste. Cook for about 4-5 minutes or until the onions and broccolini are soft. In the meantime, whisk the eggs really well with water and pinch of salt and pepper.
Remove a little less than half of the veggies/potatoes from the pan and set aside. Place the rest of the mixture in a pie dish or baking dish and pour the eggs over the top. Place in the oven for 15 minutes then remove and add the rest of the veggies as well as the cheese and cook for another 15 minutes. Top with some fresh parsley and serve!