Everyone loves frittata because it's a dish that has it all, and can be eaten any time of the day. While it's best enjoyed for breakfast or brunch, it's also great for dinner with a side salad. This is a riff on a Martha Stewart recipe from years ago to which I've added my own touches here & there. Don't skimp on the ingredients. If you are worried about calories, just try to eat a small portion. But you probably won't be able to resist because it's that's good. It's got roasted smashed potatoes, caramelized onions, sauteed zucchini & spinach, eggs, heavy cream & cheese. I'll also give you some ingredient variations so you can play around with different flavor combinations. If you can afford organic produce & dairy and free range eggs, go for it. Good ingredients make all the difference.
- 2lbs of small yellow potatoes (I use Trader Joe's Dutch Yellow Baby Potatoes cut into quarters)
- 1 medium onion diced
- 1 clove garlic minced
- 3 medium zucchini diced
- 8 ounce bag of spinach
- 1 dozen eggs
- 1 pint heavy cream
- 8 ounce block of cheddar cheese grated
- extra virgin olive oil
- kosher salt
Preheat oven to 375 degrees
On a baking sheet, toss potatoes in a few tbsp of olive & a good sprinkling of salt and roast until soft about 25-30 minutes. Once out of the oven, take a fork and smash the potatoes right on the baking sheet. If you can't smash the potatoes fairly easily, put them back in oven until you can. Sometimes I just try smashing one piece while still in the oven to make sure they are ready. Do not skip the smashing - this is what gives the frittata such a fabulous texture - it's the secret!
While potatoes are roasting in oven, saute the onions in a tbsp or two of olive oil and a good sprinkling of salt in a large skillet until nice & golden over medium high heat - about 15 minutes or so. You want them to caramelize so be patient. After you reach a light caramelization, add the garlic & zucchini and saute for about 10 minutes until zucchini turns a little golden and is cooked through. Add the spinach and cook until it just wilts for a minute or two. Add enough kosher salt so the mixture tastes good. You need to season well yet not over salt.
In a large mixing bowl, whisk the eggs and heavy cream and a tsp of kosher salt until well combined. Add the grated cheese and the sauteed veggies and potatoes to the egg cream mixture, and stir until all the ingredients come together. Pour into a sprayed or greased large casserole dish and bake in the oven until just cooked through about 30-40 minutes. If the top starts getting too much color, cover in foil. Let cool for about 20 minutes so that frittata sets up a bit before serving. I actually like to serve it at room temperature and not piping hot. This is a great dish for entertaining because it can be prepared, baked and taken out of the oven before your guests arrive.
A great brunch menu:
- Fruit platter with melons & berries
- Simple green salad of butter lettuce and sliced cucumber & radish with lemon olive vinaigrette
- If frittata is vegetarian, perhaps some oven roasted maple bacon
- Fresh baguette sliced on the bias along with butter & jam
- Strong coffee
- Grapefruit mimosas
- Add any kind of breakfast meat you want to the above mixture - sausage, bacon, pancetta, ham, etc
- Sauteed broccolini, crispy pancetta & goat cheese along with roasted potatoes & caramelized onions
- Sauteed mushrooms, bacon, chopped fresh arugula & grated fontina cheese along with roasted potatoes & caramelized onions
Thanks and have a great day!!!
Rachel is a woman of many facets: Wife, mother, personal chef and 1/2 of the 'Housewifery Podcast' team! She is always motivational, hilarious and such an amazing woman, I'm so incredibly glad our paths have crossed!
Besides tuning into her podcast you can catch up with Rachel on her Instagram as well as her personal catering website!