I don’t know what to tell you. I’m in a funk, truth be told. It started sometime yesterday evening as I was cleaning and rearranging our pantry. Somehow while I was scrubbing away I got to thinking about how little I had gotten done, and about how poorly I did on my practice math questions I did from my GRE book. About how Carver was spending his day, versus how I thought he should be spending his day. About those things my grandmother said to me, that she didn’t mean anything by but they still got under my skin. And have you looked at my to do list recently? I have, and it’s depressing… Will I ever get all of those items accomplished? Will I ever talk myself into taking time off to get some things done? Anyways, that’s where I am now, hopefully a shower and another cup of coffee with help get me in the right frame of mind to start what seems like an impossibly long week.
Frittatas are wonderful dishes when you are feeling lonely, lazy, bored, hungry, bloated, guilty. Frittatas are wonderfully simple, delicious, and one of those great one-pan meals that will use up whatever you have lying around. I always have mine loaded with veggies and a tidbit of cheese, with crusty bread on the side and sometimes lightly dressed greens. Above all, frittatas are forgiving and incredibly easy.
Just brown up some veggies,
add some egg and cheese,
bake and voila!
Potato and Onion Frittata
- 1 potato, about 6 ounces, halved thength-wise and sliced thin
- 1 medium yellow onion, halved and sliced thin
- 3 large eggs
- 1/4 cup egg whites
- 2 tablespoons melty cheese (*whatever you have laying around that would taste good with potato and onion)
- 1 teaspoon dried rosemary, chopped
- salt and pepper
- Crusty bread *optional
- Mixed greens and vinaigrette *optional
- Preheat oven to 350 degrees.
- Spray a large skillet with non-stick cooking spray. Put onions and potatoes in and cook over medium-high heat until tender and slightly browned, about 8 minutes.
- Meanwhile, whisk together eggs and egg whites. This is a perfect time to slice up your bread if you’re having it.
- When your potato/onion mix looks good, season with a bit of salt and pepper and add the rosemary; stir around to get your spices dispersed. Next, slowly pour in the egg mixture so you have a bit of the eggs throughout.
- Allow the eggs to cook a bit on the stove top, all the while using a spatula to separate the eggs from the wall (side) of the skillet. Also push the eggs/veggies toward the center of the skillet with your spatula, this ensures equal cooking of the eggs and a nice crisp bottom to your frittata.
- Evenly distribute your cheese over the top of the frittata. Remove your skillet from the stove top and place in the oven. Bake for 8-10 minutes until the top is golden brown.
- Let rest for about 5 minutes before cutting into 4 pieces.