There are times when I wish I had chickens strutting and clucking all around my yard.
This is definitely one of those times.
Probably because I hate (with a passion) going to the store to buy eggs. Or maybe its because I’m just one of those girls who wishes they had a farm. And fantasizes about taking the cows out to pasture to eat grass and wildflowers. And silently wishes she were gazing at ducks in a row on her pond out in the country instead of wasting away on her couch reading DIY magazines. Some people call that farm envy. But I call it a dream.
Having chickens has a few perks, though. Especially if you love eggs like I love eggs (which is a lot in case anyone was wondering). Obviously, you don’t have to buy eggs ever again. But, also, you can make a delicious frittata whenever you want. And if I had my way, that would be like every other day. But alas that is not possible if you only have a few chickens. And I have none, so you see my little predicament?
A frittata is basically a crustless quiche. Like a quiche, you can add virtually anything to it…mushrooms, potatoes, sausage, spinach, olives…you name it. Not to mention the endless possibilities and combinations of cheeses you can use. It’s quite versatile and usually ends up being something everyone wishes they could have more of.
To anyone new to cooking, frittata’s are your best friend. I mean, not even I can screw it up. Since the possibilities are endless, it’s not like breakfast is ruined if you add zucchini. Also, you can make a frittata for breakfast, lunch, or dinner. And I would probably make it for all three…in the same day.
Don’t judge. I’m a girl who likes food.
I like frittata a lot more than quiches because I don’t have to prepare a whole wheat crust ahead of time. Although I love making this quiche recipe, it holds no candle to the greatness and deliciousness of this frittata recipe.
This potato and onion frittata will indeed knock your socks off!
Here’s the recipe:
- 12 large organic eggs
- Salt and Pepper
- ½ cup grated Parmesan cheese
- 1 cup grated cheddar or mozzarella cheese
- 2 tablespoons butter
- 1 medium onion, halved and sliced
- 1 large baked potato, cooled and diced
- 2 whole roasted red peppers, sliced
- ¼ cup chopped green or black olives (I used green olives)
- 2 cup chopped kale, optional
- Preheat the oven to 375 F.
- Beat together the eggs with the salt and pepper. Stir in the grated cheeses and set aside.
- Melt butter in a large cast-iron skillet and add onions. Cook onions until caramelized or to the firmness you desire.
- Add kale, potato, peppers, and olives. Stir until everything is heated.
- Spread the contents of the pan evenly across the bottom of the pan. Then pour the egg mixture into the pan. Let the pan sit on the burner for about one minute and then put in the oven.
- Cook for 10-12 minutes until firm and lightly browned.
- Cut into 8 and serve.