I love a frittata. It's essentially an omelet you don't have to fuss around with. Or a rustic quiche without the carbs. You can eat a frittata for breakfast, lunch or dinner and of course, brunch. It's the perfect food!
This recipe is great because other than the basics (eggs, milk, cheese, potatoes) you can customize it with whatever you have in your fridge or pantry. I'll give you basic measurements and suggestions of what you could use in each spot. 86 the meat if you're a vegetarian, or the milk and cheese if you're lactose intolerant. Frittatas are flexible.
Potato Frittata with Cheese, Veggies and Meat
1 lb red or Yukon Gold Potatoes, peeled and cut into 1/2 inch cubes
2 tbsp olive oil
1/4 cup milk or half and half
1/2 cup chopped meat, cooked and drained (or turkey bacon, ham, pancetta, sausage, turkey sausage)
1/2 cup shredded cheese (Gruyere, cheddar, Parmesan, Gouda, Monterrey Jack, goat)
1 cup veggies (chopped onion, sliced mushrooms, sun-dried tomatoes, roasted tomatoes, chopped red peppers, 2 thinly sliced leeks)
2 cups baby spinach leaves (I would recommend adding spinach to your frittata no matter what other veg you're adding; it's good for you and it makes it pretty)
Salt and Pepper to taste
Dash of hot sauce, such as Tabasco
Pre-heat oven to 350 degrees.
In a non-stick, ovenproof saute pan or skillet (at least 10"; big enough to hold your frittata), cook your meat (if using bacon or sausage saute until cooked through then drain on paper towels; if using ham, saute until warm and slightly browned, then transfer to paper towels to drain off the extra fat). Discard extra fat from the pan.
In same pan, heat 1 tbsp olive oil over medium high heat. Add the potatoes and spread out in a single layer. Add 1/4 tsp salt and ground black pepper. Saute for 3 minutes, turning potatoes occasionally; then cook covered for about 5 minutes more. Remove pan from heat and set aside.
In another saute pan, heat 1 tbsp olive oil over medium heat. Add your veggies (onions, peppers and leeks need about 7 minutes to cook and soften; spinach and mushrooms a little less than that).
While they are cooking crack 8 eggs into a large bowl. Add milk/half and half, 1/2 tsp salt and 1/4 tsp pepper and hot sauce. Whisk well until incorporated.
When veggies are softened, remove from heat (add pan with potatoes back to hot burner and adjust to medium heat). After cooling for a few minutes, add vegetable mixture, meat and cheese to egg mixture and stir together.
Poor egg mixture over potatoes in non-stick pan and return to medium heat for about 5-7 minutes until the sides of the frittata just set (lift up the cooked egg from time to time to let the liquid flow down the sides of the pan to firm up). Once sides are slightly set, move pan to oven. Bake at 350 for 20 minutes.
After 20 minutes, check to see if the frittata is done or needs more time. MAKE SURE TO USE AN OVEN MITT (I made that mistake once; don't let it happen to you). If a toothpick inserted into the middle of the frittata comes out clean, it's done! If it's still a little soft and/or runny, return it the oven for about 5 more minutes and then check again (with your oven mitt of course).
When cooked through, remove from oven and let cool for a few minutes. Spin a rubber spatula around the edge of the pan to loosen up the frittata and then slide the whole thing out onto a serving platter or cutting board. Slice like a pie into 8 wedges.
Serve with a green salad and a big glass of wine!