This recipe is from the post: You say Potato, and I say Frittata!
Cooks note: Frittatas are pretty forgiving as long as you don’t overcook the eggs. I usually load mine up with lots of veggies and fewer eggs for a healthier result. I think you need at least 6 eggs, but the more traditional version uses 8 eggs. This dish was made for customization and I’ve used all veggies, cheese and herbs, and also substituted chorizo sausage for the ham. Make it your own!
2 medium onions, peeled, trimmed, cut in half, then sliced into thin half moons
1 red bell pepper, or 1/2 red and 1/2 green, seeded and thinly sliced
2 Tablespoons olive oil
1 1/2 cups tomatoes, cut into bite sized pieces, or halved if using grape tomatoes
1 1/2 cups raw kale, stemmed and cut crosswise, or raw baby spinach
2 cups cooked potatoes in bite-sized pieces
6 oz. ham, cut into 1/2 inch pieces, deli ham is fine
1/2 cup slivered fresh basil leaves
3/4 cup Parmesan cheese
Kosher salt and freshly ground pepper to taste
Preheat the oven to 350 degrees. Put the 2 Tablespoons of olive oil into a 12- inch ovenproof skillet over a medium flame. Add the onions and bell peppers and saute until the onions are soft and transparent, about 10-12 minutes. Sprinkle with a pinch of kosher salt and a grind of black pepper, then add the tomatoes and cook until they break down and are soft, too, about another 5-8 minutes. Add the kale, a pinch more salt and some pepper, then incorporate it with the other vegetables, stirring until it wilts. Add the potatoes and ham, and combine over the heat until warmed through.
In a small bowl, whisk the eggs, a pinch of salt and some pepper, until well combined. Stir in the basil and Parmesan cheese. Pour the egg mixture evenly over the mixture in the skillet, making sure the egg goes down through the veggies and is covering the top evenly. Turn the heat down to medium low, and allow the eggs to cook for 5 minutes. Remove the skillet from the burner and place it into the preheated oven. Allow it to cook in the oven for about another 5 minutes, or until the edges of the frittata are starting to brown. Turn the heat to broil, watch the frittata carefully, and remove it as soon as it starts to turn golden brown on the top and the eggs are set, 1-2 minutes. Allow the frittata to cool at room temperature for at least 5 minutes. Cut into 6 pieces and serve warm or at room temperature.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.