Potato and Tomato Frittata

My husband is quite fond of breakfast for dinner, though I often forget about this option, despite the deliciousness and simple elegance of omelettes. Last night, with our pantry begging for me to go to the grocery store, I thought, "why not make a frittata for dinner!" We had a half-dozen eggs, some fresh tomatoes and some potatoes that needed to be used up, so why not.
What's a frittata, you might ask? Well, it's similar to a quiche, but less buttery-milky. It's like a baked omelette, which means you just whip the eggs and ingredients together and let your oven do the work.

Here's what you'll need:
  • 6-8 eggs
  • 4 potatoes, cooked
  • 1/2 cup of shredded cheddar plus more for the topping
  • Chopped tomatoes, 1 small onion,2 cloves garlic, 1 bell pepper, spinach, mushrooms--whatever veggies you have on hand (or meats too)
  • salt and pepper
  • a few teaspoons of butter (I used Smart Balance 50/50 Omega 3 Butter blend)
  • fresh herbs (I used chives, basil, parsley and oregano)
  • bread crumbs
Coat the bottom of a small baking dish (mine was 12"x12") with Smart Balance or butter. Slice the cooked potatoes (I boiled mine beforehand) into 1/4" slices, then layer those on the bottom of a baking dish. Top with a few more bits of butter, and a sprinkling of salt and pepper.
In a pan, saute the vegetables in a little oil or butter, starting with the onion and garlic, then adding the peppers and tomatoes.
You want to make sure most of the water cooks off the veggies so that the eggs aren't watery. Here's mine when most of the liquid is gone.
Let this mixture cool a bit, then beat the eggs. You can add a splash of milk if you'd like. Add the shredded cheddar, then the cooled veggies and pour over the potatoes. Top with more shredded cheese (I added Parmesan too) and a light handful of bread crumbs. Bake at 375 for 40 minutes or until the eggs are set. I stuck it under the broiler for a few minutes before serving so that the top would get nice and crunchy.
Serve with a salad and maybe even a glass of white wine. Enjoy!Disclosure: I was sent some coupons from the nice folks at Smart Balance, since I've blogged about how much I use their products. I was not required to post about cooking with it, but wanted to share this dish that I made using Smart Balance.


Jessica said...

This looks amazing. I wish my husband ate eggs. Maybe I will have to make this for myself.

Royal Ranch said...

Yummy!!! And a great way for me to use up my organic eggs, thanks.

Amy Warden said...

You're making me hungry - and it's time for bed! :) I'm printing this out...

Bonnie said...

I'm likin' this. Good way to use up misc. veggies. Also, I have 3 dozen eggs in my fridge right now. My hens are really laying! geez!

*ashley* said...

I'm not a huge fan of eggs, but this recipe seems like something I would like..going to save this so that I can try it one day :)

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