You don't remember this song from "The Lion King?" Really? It means "no worries about serving eggs for dinner yet again." They're inexpensive and easy and nutritious. And a frittata with a salad and some bread makes a perfect meal.
I love adding cooked potatoes to this (I think it's a lot like a Spanish torta this way), but you can add nearly any cooked ingredients: broccoli or greens (make sure they're very well drained), cooked bacon or diced ham, sautéed mushrooms or onions. You can't go wrong.
Yield: Serves 8
Active time: 15 minutes
Total time: 40 minutes
2 cups cubed potatoes (I peeled 3 Yukon golds and diced them into 1/2-inch pieces)
1 teaspoon kosher salt (or half as much table salt)
1 tablespoon finely chopped herbs (I used a mix of parsley, chives, lemon thyme, and celery leaves. Basil is delicious. Or tarragon. And mint with potatoes and fresh goat cheese is heavenly.)
1 heaping cup grated cheese (I used Monterey jack, but you can use any cheese you like. I had also intended to sprinkle on some freshly grated parmesan before popping the frittata under the broiler, but I completely forgot.)
2 tablespoons butter
Balsamic-Butter Sauce (optional, see Note below):
1/2 cup balsamic vinegar
2 tablespoons cold butter
Salt and freshly ground black pepper
- Steam the potato cubes until cooked: I do this in one of those old steamers (the kind that always seems to have one missing segment), covered, over rapidly boiling water for about 8 minutes. Bite into one to make sure it's completely tender-hearted.
- Meanwhile, beat the eggs well with the salt, then stir in the herbs and cheese.
- Begin heating the butter in a wide skillet over medium-low heat until it gets nice and foamy. (The ideal skillet is neither non-stick nor cast iron, but one that is oven-proof and not inclined to stick despite its lack of non-stickiness, if you follow me here. I use a wide, well-seasoned stainless steel pan. Your other choice is to do this in a non-stick pan. Instead of running it under the broiler, you will need to slide the frittata onto a plate and then flip it back into the pan to cook the top side. This does not tend to go very well for me, but you may have better luck.)
- Stir the cooked potatoes into the egg mixture, then tip the whole thing into the pan. Cover the pan and cook the frittata gently for around 10-12 minutes, or until it looks quite set around the edges but is still raw-eggish in the center.
- Pop the pan under a pre-heated broiler for around 2 minutes, until the center is set and the whole thing is lovely and puffed and browning.
- Serve hot or room temperature with the balsamic-butter sauce or salsa or some other condiment of your choosing.
- If making the Balsamic-Butter sauce: In a tiny little pot or pan, reduce the vinegar over medium heat until it is just about half boiled away (about 4 minutes). Turn off the heat and stir in the butter, a tablespoon at a time, until it is all incorporated and the sauce is smooth and blended. Add salt and pepper to taste, and serve small spoonfuls over or next to the frittata.
Note: The Balsamic-Butter is a quick little sauce to puddle next to a slice of frittata. It's tangy and silky-rich, and it also makes a delicious accompaniment to grilled meat.