Lemon & Basil Frittata with Fingerling PotatoesSaturday, June 02, 2012
The frittata might have been created with lazy people in mind. Essentially it's an omelet that you don't have to fold, and for those of us who can't wake up in the morning it's the ideal brunch recipe. It requires no heavy cooking or exact measurements. A frittata is perfect for breakfast, lunch or dinner...you don't even have to reheat the leftovers. Seriously, we're talking almost zero effort here. You need this in your life.
2-3 T olive oil
1 cup baby spinach, chopped
1 roasted red pepper, peeled & sliced
2 oz. soft goat cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Equipment Needed: Ovenproof cast-iron or stainless steel skillet
Preheat the oven to 450°. You'll want to have all of your ingredients prepped ahead of time and close to the stove top.
Heat your skillet to medium and add a couple tablespoons of olive oil. When the oil shimmers, add the potato slices to the pan and cook until tender and golden brown.
Add the sliced onions and cook until translucent, then add the chopped garlic. Saute for a few minutes, adding a pinch of salt and pepper.
Check to make sure the skillet is still well oiled; if necessary add a drizzle of olive oil. Slowly pour the egg mixture into the skillet over the potatoes and spinach.
Reduce heat to low and cook until eggs start are set, about 8-10 minutes. There is no need to stir or mix the eggs. Occasionally lift the edges of the frittata up to allow the raw egg to get redistributed. When the frittata is firm around the edges and the egg is slightly runny on top, add dollops of goat cheese.
Carefully transfer the skillet to the oven, placing it on the middle rack cook. Cook for 5-7 minutes or until edges of the frittata are puffy and golden brown and the surface has cooked completely. Do not overcook!
Using oven mitts, remove the skillet from the oven and allow to rest for a couple minutes before cutting.
Frittata is great served with a simple side salad of mixed greens. Squeeze fresh lemon juice from the lemon you zested in this recipe, with a little olive oil & sea salt to make a quick vinaigrette!