Can you believe we’ve never made a frittata before!? Well, that’s not true. In Japan we tried to make one once, but when we added the egg mixture to the skillet, we had the heat up too high and ended up burning the bottom before it even went in the oven. The top was edible, but …. yeah, anyway … we definitely redeemed that tonight! We had fresh eggs from TLC Ranch, potatoes, young white onions, and arugula from Live Earth Farm (our friends graciously allowed us to consume their veggies while they’re on vacation!) and one fat zucchini that we grew in our own backyard! Instead of starting the frittata on the stove top and finishing in the oven, we baked the entire thing in the oven — much easier this way (though it took longer than we expected).
Frittata makes a great breakfast, dinner (we ate it with a salad and some buttered sourdough toast – comfort food!), or appetizer (make ahead of time, cut into squares and serve room temp). And of course, use whatever veggies and/or leftover meat you have on hand! What a versatile dish. This recipe serves about 4. We made extra because we wanted to eat leftovers for breakfast 🙂
a splash of milk
salt & pepper
a small handful of Parmesan cheese, plus more for sprinkling on top
2 medium potatoes, washed well and cubed
2 small white onions (or 1 medium), diced
1 zucchini, diced
1 clove of garlic, minced
a few big handfuls of arugula
- Preheat your oven to 350 degrees.
- In a medium bowl, beat together the eggs, milk, salt & pepper, and cheese (and whatever other spices you like in your eggs). I think we added a few dashes of Tabasco sauce as well! Set aside.
- In a frying pan over medium high heat, sauté the potato in some olive oil until starting to turn golden. Transfer to a large bowl.
- Add a little more olive oil to the same pan and sauté the onions until translucent and starting to turn golden. Transfer onions to the same large bowl.
- Sauté the zucchini and also add to the bowl.
- Finally, add the minced garlic (add more oil, if needed) and cook for 1 minute. Then add the arugula and cook until wilted, stirring frequently. Add the garlic and arugula to the bowl.
- Allow the veggies in the bowl to cool a little bit, then pour into a buttered baking dish (we used a 9” round glass baking dish). Pour the egg mixture on top of the veggies, making sure the egg is evenly distributed. Sprinkle the top with some more cheese.
- Bake until set, about 50 minutes. If the top is still not set, you can turn on the broiler to finish it off at the end, but be sure to keep an eye on it.
- Slice and serve warm or at room temperature. As you can see, I doused mine with plenty of Sriracha: