You’ve been working all day, you get home late, and all you have in the fridge are eggs and some random veggies…make a frittata!
You have a potluck or social event and you need something that’s make ahead and doesn’t have to be reheated? Make a frittata!
You want something absolutely delicious that will impress dinner guests? Make a frittata!
You…well, I think you see where this is going.
Frittatas are simply wonderful.
Not only that, frittatas are simply simple.
Which makes this post long overdue.
For quite some time now, a frittata has been my go-to recipe. So, after many requests from family and friends. I’m going to do my best to share my recipe with you.
Why throw in the “do my best” there? Well, because even though I’m pretty much always experimenting when it comes to cooking (that’s half the fun after all…the other half is eating the creation, of course), I’m exceptionally experimental when it comes to frittatas! This make is a bit more difficult to put an actual recipe down in writing. But, that’s all the more reason to love frittatas: they are so incredibly versatile. For now, here’s one of my favorite frittata combinations.
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| Served hot or cold, you still get the incredible flavor explosion that comes with fresh rosemary! |
Mediterranean Frittata with Fresh Rosemary and Red Potatoes
Ingredients:
- Extra virgin olive oil
- 2 cloves garlic, finely chopped
- 3 medium to large red potatoes, chopped
- 8 oz. mushrooms, chopped or sliced
- 1 zucchini, chopped
- 4 plum tomatoes, chopped
- Balsamic vinegar
- Sea Salt (according to taste)
- pinch of crushed red pepper
- 1/3 cup Kalamata olives, chopped
- 5 eggs
- 1/2 cup Greek yogurt
- 2-3 oz. feta cheese
- 2-3 T chopped fresh rosemary
- 1 T chopped fresh basil or sage
- 1-2 oz. shredded Italian cheese blend for sprinkling
Preheat the oven to 375 degrees F.
In a large skillet, saute the garlic in a little olive oil over medium-high heat for 30 to 40 seconds or until golden. Add in the potatoes and saute until browned. Add in the zucchini, tomatoes, and mushrooms with another dash of olive oil and several dashes of balsamic vinegar. Season with sea salt and crushed red pepper, according to taste.
When the veggies are tender, remove from heat and stir in the olives.
In the meantime, whisk the eggs with the Greek yogurt and feta until frothy. Season to taste with spices and herbs. As you may remember from my savory muffins post, I have a bit of a love affair with fresh rosemary, so I tend to do about two parts rosemary to one part basil or sage. Of course, feel free to experiment and try out variations of your own favorite herbs and spices!
Coat a nine inch pie plate (or square pan) with cooking spray. Pour the potatoes and veggies into the pan. Then pour the egg mixture on top. With a fork, lift the edges of the mixture slightly to allow the egg mixture to seep down. Scatter the shredded Italian cheese blend evenly on top. Sprinkle with a bit of extra fresh rosemary, if desired.
Bake 35 to 40 minutes – just until the frittata is set and golden brown.
Remove the frittata from the oven and allow it to set for about 10 minutes before slicing and serving.
Frittatas are also equally delicious cold or at room temperature, so this can be a great make-ahead dish…as well as the perfect entrée for a picnic or packed lunch.
The variations are really endless! Go with whatever you love and have on hand! Remember, half of the fun is in the experiment!
I’ll do my best to share some of my other variations soon…I’ll just have to try to control myself and remember to take pictures before the hubby and I dig in! 😉
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