POTATO FRITTATA WITH GOAT CHEESE

Frittata is a fancy Italian word for “fried.” In the U.S., it’s become the name for an egg-based dish with goodies like meat, cheese, or veggies inside. You can think of it as a crustless quiche with crunchy edges. Mmm!

I love eggs for breakfast. But I also love them for lunch and dinner! This simple, flavorful frittata will satisfy you and a friend any time of day, with enough leftover for another meal (even the next day—frittatas keep well in the fridge, as long as they’re wrapped up tight).

Ingredients for four servings:

• 4 medium potatoes, thinly sliced
• 6 large eggs or 8 small eggs
• 1 clove of garlic, chopped
• ½ onion, sliced or diced
• Fist-sized ball of goat cheese, cut into chunks
• Leafy greens in the light dressing of your choice
• Untoasted sesame oil
• Sea salt & fresh ground pepper

Tools:

• Ovenproof frying pan (I like cast iron)
• Large pot
• Large bowl

Steps:

• Heat your oven to 425°F
• In the pot, boil the potatoes in salted water for 5 minutes
• Heat some oil in the pan and sautée the onions to a light brown, then remove from heat
• Crack the eggs into the the bowl and lightly beat them, then add the garlic, sautéed onions, and salt and pepper. Fold in the cooked potatoes.
• Pour the mixture into the pan and cook it on the stovetop over medium heat for 5 minutes, then put it in the oven for 15 minutes. Remove when it’s golden brown at the edges.
• Arrange goat cheese and greens on top, and serve up the joy!

Inspiration:

• This frittata makes a great picnic dish, as it’s super portable and easy to cut and share. It’s also a brilliant all-in-one meal, with protein and fat from the eggs and cheese; carbohydrates from the potatoes; and vitamins, minerals, and fiber from the greens.