Things You'll Need:
- 10-12 eggs
- 1/2 cup shredded cheese (your choice)
- 4 yukon gold potatoes
- 1 large or 2 small onions
- salt and pepper to taste Optional Ingredients:
- fresh spinach
- diced bell pepper
- fresh rosemary
- sliced mushrooms
- diced or crumbled cooked bacon
- browned ground sausage
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Step 1
Potatoes: quarter each potato and then slice thinly – approximately ¼” thick
Onion: same as above, quarter, then slice thinly -
Step 2
Heat 3-4 T oil in a nonstick skillet, add in potatoes. Stir until slightly browned. Add onions and sauté until slightly soft. Add optional ingredients if desired.
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Step 3
In a separate bowl beat eggs with a couple tablespoons of water or milk, salt and pepper to taste, and stir in most of the cheese. Keep a little bit to sprinkle on top of the finished frittata.
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Step 4
Transfer sautéed ingredients to a large bowl and either clean the skillet or get a new one. Spray with cooking spray and transfer sautéed ingredients into the cleaned/new skillet.
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Step 5
Pour egg mixture over the veggies and stir through. Cook over medium-low heat with the lid on for the first 5-10 minutes. Do not stir. Once eggs begin to set, use a rubber spatula to keep frittata from sticking to the pan.
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Step 6
When the frittata is nearly set, it’s time to flip! I place a large platter face down over the open skillet, and turn the pan over. Then slide from the platter back into your skillet to brown the other side.
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Step 7
Once it’s browned, slide it back onto your serving platter and…VOILA! Your brunch guests will be astounded by this frittata recipe.
