Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata

Monday

Aug122013

Flavorful Potato Veggie Frittata

Ingredients

  • Monday
  • Monday, August 12, 2013 at 5:41PM in Breakfast, Brunch, Main Dish, Meatless Monday, Potatoes, holidays, lunch, pie, recipes, snack, vegetable, vegetarian
  • I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.
  • I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.
  • This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.
  • Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.
  • Flavorful Potato Veggie Frittata
  • Makes a 9 x 13 pan
  • 12-15 small potatoes, diced in about 1/2 inch chunks
  • Olive oil, for sautéing vegetables
  • Kosher salt and pepper, to taste
  • 1 pound sliced baby Portabella mushrooms (or your favorite)
  • 5-6 green onions, sliced (both white and green parts)
  • 6 -7 ounces grape tomatoes, sliced in half
  • 1 large garlic clove, minced
  • Pinch of dried thyme
  • Pinch of dried tarragon
  • 1 dozen large eggs
  • 1/4 cup grated parmesan cheese
  • 1/4 cup half and half
  • Crumbled feta cheese, enough to sprinkle over the entire frittata (I used the better part of a 12 oz container. Because I love cheeeese.)
Read the whole recipe on Elle's New England Kitchen