I had never made a frittata before and now that I know how easy it is, this will become a staple in our home for a quick, easy and inexpensive meal. You can of course substitute any vegetables or cheese you have on hand to use up leftovers. We completed the meal with twice cooked potatoes with fresh herbs and sausage….all for approximately $5.28….that’s less than $1.50 per person! You could make this for breakfast, lunch, dinner or brunch.
FRITTATA WITH SPINACH, ROASTED RED PEPPER AND SWISS-
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 for approx $$2.15
- 6 large eggs
- 1 tablespoon half-and-half (you could use milk or water)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup baby spinach
- 1 roasted red pepper, chopped (or 1 bell pepper)
- 1/8 to 1/4 cup shredded swiss cheese
- 1 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped onion
- 1 clove garlic, minced
- 1 teaspoon minced fresh chives
- 1 teaspoon minced fresh flat-leaf parsley
In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well blended. Stir in the spinach, roasted red pepper, and cheese. Preheat the broiler. In a 12-inch ovenproof frying pan over medium-high heat, melt the butter with the olive oil. When the butter foams, add the onion and saute until translucent, 2-3 minutes. Add the garlic and saute for 1 minute longer. Pour in the egg mixture, reduce the heat to low, and cook until the eggs are just firm around the edges, 4-5 minutes. Using a spatula, lift the edges and tilt the pan to let the uncooked eggs run beneath. Continue cooking until the eggs are nearly set, 4-5 minutes longer.
Slip the pan under the broiler about 4 inches from the heat source and broil until the top sets and browns lightly, about 2 minutes. Remove from the broiler and slide onto a flat serving plate. Sprinkle with the chives and parsley. Serve warm or at room temperature, cut into wedges.
TWICE-COOKED POTATOES WITH FRESH HERBS-
Prep Time: 25-30 minutes (includes the boiling time for potatoes)
Cook Time: 12 minutes
Serves: 4 for approx $1.13
I used russet potatoes in this recipe because they were on sale. In this recipe, the potatoes are first boiled and cooled, and then sliced and given a second cooking in butter and olive oil, where they develop a golden crust. You can boil and cool the potatoes up to 24 hours in advance, which I did.
- 4 potatoes
- 1 tablespoon salt
- 1 tablespoon unsalted butter
- 1 1/2 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons minced fresh flat-leaf parsley
- 1/2 teaspoon minced fresh oregano
- 1 teaspoon chopped green onion
Put the potatoes and 1/2 tablespoon of the salt in a large pot and add water to cover by 3 inches. Bring to a boil over medium-high heat and cook just until tender when pierced with a knife, 25-30 minutes. Do not overcook. Remove and let cool slightly before removing the skins. Let cool completely, and then cut into slices 1/2 inch thick. Cover and refrigerate until you are ready to fry them.
Select a frying pan large enough to accommodate the potato slices in a single layer (Or fry in two batches or use two frying pans.) Place the pan over medium-high heat and add the butter and olive oil When the butter starts to foam, arrange the sliced potatoes in the pan in a single layer, sprinkle them with half the remaining salt and cook until golden on the bottom, 7-8 minutes. Turn, sprinkle with the remaining salt and cook until golden on the second side, about 5 minutes. Sprinkle with the parsley and oregano and turn the potatoes once or twice to coat them with the herbs.
Transfer the potatoes to paper towels to drain briefly. Transfer to a platter, garnish with the fresh green onion and serve hot.
To complete this meal, I served Jimmy Dean Fresh Pork Sausage Links that I bought for $2.99 (for 12), which when serving 2 links per person, cost $2.00.