Monday, August 25, 2008
I am the Queen of easy, relatively healthy meals. I usually make the same couple of things, but recently was inspired to make a frittata - mostly because I like to say it- frittata, frittata, frittata! No, still not tired of it - frittata! ok, now I am done.
Anyway, I am telling you, it's so easy and delicious and you can use whatever leftover ingredients you have around, i.e. an old piece of cheese, some leftover potatos, those 2 eggs that you bought at the Farmer's Market sometime this summer.
I had most of those old ingredients laying about, plus I bought some fresh sage, some Chanterelles (just a small handful), and some crusty grainy bread.
The other great thing about the frittata, besides it's endearing name, is that it's a one pan meal. It's great if you have a pan that's all metal so's you can move the pan to the oven for a broiling, dramatic finish!
2 eggs(can add a smidge milk)
2 small potatoes, new potatoes, fingerlings, etc., sliced thin
1 shallot or small onion chopped finely
1 clove garlic chopped(optional if you have a hot date soon)
2-3 tablespoons olive oil or vegetable oil or butter(you are going to hell, yes)
1/4 cup Pecorino cheese or other old cheese
handful sage leaves or any other half-dead herb
handful mushrooms or fave vege, anchovies, etc.
Heat oily substance in small saucepan at medium high. Add shallot and garlic and cook for a minute. Add potatoes and saute until soft and starting to brown. You may want to cover the pan to cook through quicker.
When potatoes are soft, make sure they are evenly distributed over the pan. They will form a crust. Beat eggs, adding salt and pepper to taste and chopped sage. Pour egg mixture over the potatoes. When eggs start to bubble, turn down the heat, shave the pecorino evenly over the eggs, add mushrooms or anchovies, etc...and cover with a tight lid for 10 minutes.
After 10 minutes have passed, take all the crap that you store in your oven out, turn on the broiler, uncover the pan and move it under the broiler on high for 3-4 minutes, keeping an eye on it. When it becomes a pleasing color to you, take it out of the oven and eat it. Don't share unless you are getting something in return.