If you have eggs and vegetables and/or meat and/or cheese, you have the makings of a fast and easy frittata. In about 25 minutes I threw one of these bad boys together for The Boyfriend and myself to enjoy while we got ready for the upcoming work/school week.
As with beef stroganoff, I find it’s best to pronounce “frittata” with an accent.
Sunday Frrrrrrrittata
1 medium potato, chopped
1 tomato, sliced
1 cup fresh baby spinach, washed
1 small onion, chopped
8 eggs
2 T crumbled goat cheese
2 T shredded Parmesan
3 fresh basil leaves, chopped
Salt and pepper to taste
My veggies looked like this
Preheat your broiler. In a cast-iron or other oven-safe skillet, heat olive oil over medium heat and cook potatoes and onions until soft, about 6 minutes. In a bowl, whisk the eggs with the salt, pepper, goat cheese, and basil. Add the spinach to the skillet for a few seconds so it wilts. Pour the egg mixture over the potatoes, onions, and spinach. Cook for 2-3 minutes, then place the tomatoes on top of the frittata.
Almost done!
Grate the Parmesan over the tomatoes and continue cooking on the stove for another 5 minutes or until the sides of the frittata are almost cooked but the top is still slightly runny. Using oven mitts (!!) transfer the skillet to the broiler and broil for 2 minutes or until the top is cooked and puffs slightly.
Crispy, eggy perfection
Enjoy while re-watching episodes from season 3 of The Office.
How do you spend your Sunday nights? Relaxing or doing major prep for the upcoming week?
This looks great!