We had this for dinner tonight, and miraculously, everyone liked it. I was very happy with this simple recipe and will definitely put it in the “Egg Season” rotation (almost spring!). I make a few changes to suit what we had.
(Adapted from Better Homes & Gardens, March 2012)
- 1 lb. potatoes, scrubbed and thinly sliced (1/8″ thick is ideal to ensure they cook well without getting mushy)
- 2 tbsp. oil or butter (I used a flavorless, ultra-clean, organic coconut oil; extra virgin olive oil would also work, but has a lower smoke point)
- 2 large carrots, thinly sliced (1/8″ thick also)
- 1 medium onion, very thinly sliced
- 12 eggs
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375. Preheat a 10-inch cast iron skillet. Cook potatoes in oil or butter over medium heat for 5 minutes. Add carrots and onions, cook for 5 minutes more, until all veggies are tender and lightly browned. Stir occasionally.
- Whisk together eggs, salt, and pepper. Pour egg mixture over potatoes and bake uncovered for 18 minutes (or until frittata appears dry on top). Remove skillet from oven and let stand on a wire rack for 5 minutes. Loosen edges of frittata, place large plate over skillet, and invert plate/skillet to release frittata onto platter.
- Sprinkle cheese on top of frittata and serve immediately.
- Use a Japanese mandolin to do the potato and carrot slicing. They are so handy and I use mine all the time. (I also slice my finger with it all the time, so be smarter than me and use the guard religiously.)
- The original recipe uses green onions instead of bulb onions; in spring, this would be a great option. Simply delete the thinly sliced onions from the frying portion of the recipe and add 4 chopped green onions (fresh) to the egg mixture instead. However, I really enjoyed the flavor that the sauteed thinly sliced onions added to the dish, and the ones that ended up on the bottom of the skilled caramelized and made a pretty pattern on the top of the frittata.
- In summer, mix and add the following to the top of the frittata after the cheese: 1/2 cup halved cherry tomatoes, 1 crushed/minced clove garlic, fresh snipped parsley or cilantro.
- For winter, we simply added sour cream and hot sauce to taste, and it was great.