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Easy Frittata Recipe: Italian Potato Frittata
Quick & Easy Frittata
Frittata is an egg-based Italian dish that is easy to prepare and makes an elegant addition to any breakfast of brunch menu. Or whip on up for a quick and delicious lunch or dinner. Similar to an oven-baked omelette or a crustless quiche, you can be creative and use the ingredients you have on hand.
For me, Sunday is the perfect frittata day. I drag myself from the bed, rifle through the refrigerator and pull out anything that might be good in a frittata. I quickly sauté the ingredients in a little olive oil or butter and then add milk, eggs and some grated cheese. Pop it into a 350F oven and within 10 minutes you´ll have a hot frittata ready to serve with hot coffee or fresh squeezed orange juice. What could be easier than that?
You´ll need to use an oven-proof skillet. My cast iron skillet is the old standby for making frittatas. At the end of this page you´ll find a handy chart with ingredient ideas. Or, use up any leftovers still lingering in the refrigerator. This Italian potato frittata is one of our favorites, but I´m a sucker for any frittata flavored with fresh herbs. My husband loves leek, potato and thyme or bacon, tomato and Dijon mustard. You´re sure to find your own favorite flavor combination. Why not try a frittata this Sunday? Your family will thank you!
Make frittatas in the microwave!
- 2 Tablespoons olive oil
- 1 small onion, diced
- 10 large eggs, beaten
- 1/2 cup milk or half-n-half
- 1/2 cup parmesan cheese, grated
- 1 lb. potatoes, chopped
- 1 cup fresh spinach, chopped
- 1 handful fresh basil, chopped
- 1 large Roma tomato, seeded and diced
- salt & freshly ground pepper, to taste
- ¨Preheat oven to 350 Fahrenheit. In a medium oven-proof skillet, heat olive oil. Add chopped potatoes and onion and season to taste with salt and pepper.
- Saute over medium heat for 10-12 minutes, stirring occasionally, until potatoes are tender.
- In a large mixing bowl, combine milk, eggs and cheese. Whisk until all ingredients have been incorporated.
- Using a spatula, stir the spinach, tomato and basil into the egg mixture.
- Pour the egg mixture into the skillet and gently incorporate into the potato and onion.
- Slide skillet into the hot oven. Bake until egg mixture has set and top is golden, about 12 minutes.
- Serve hot with freshly squeezed orange juice or hot coffee and fresh fruit. Enjoy!
Frittata Filling Ideas
roasted red pepper
Farm Fresh Eggs
We have the good fortune of living in an agricultural area where farm eggs can be readily found. We purchase eggs locally, from a farm where chickens are allowed to roam free and are fed a natural diet. Not only are farm raised eggs healthier, but they are also much more delicious than the commercial variety.
Does egg consumption lead to an increase in blood pressure or harmful cholesterol? Not according to recent studies. I found this information from Mercola to be very interesting:
- Consuming more than 6 eggs per week does not increase risk of stroke.
- Eating 2 eggs daily does not adversely affect endothelial function (an aggregate measure of cardiac risk) in healthy adults, which supports the view that dietary cholesterol maybe less detrimental to cardiovascular health than previously thought
- Proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (thus lowering blood pressure)
- A survey of South Carolina adults found no correlation of blood cholesterol levels with "bad" dietary habits, such as use of red meat, animal fats, butter, eggs, whole milk, bacon, sausage and cheese.
So eat your eggs and enjoy them!