I'm not sure why it took me so long to learn how to make a frittata. Maybe I was intimidated by the word "frittata". It sounds kind of fancy. Or maybe it was because for a long time I didn't have an oven proof pan.
As a newlywed, I learned to cook on a nonstick starter set. As we traveled around the country from baseball town to baseball town, the cookware took a beating. We didn't upgrade to a nicer set until I was diagnosed with celiac disease and needed to rid our kitchen of any trace of gluten that might be hiding in the cracks and scratches of our old pots and pans.
When I finally worked up the courage to make my first frittata, I had one of those moments where you want to slap yourself in the forehead because THIS IS SO EASY! I've been making them every week since. I learned that a frittata is a great way to put together a quick meal and clean out your veggie drawer at the same time. Because of this, I usually make them on Sunday evenings. But they are perfect for breakfast, brunch and when you’re entertaining guests this holiday season. Frittatas can be served at room temperature, so they make a great potluck dish for parties too.
My version today includes a mix of some of my favorite vegetables: kale, mushrooms and purple potatoes. I don't add much dairy to my frittatas but you certainly could. Just add a sprinkling of your favorite cheese to the top before popping it into the oven. Use whatever veggies you have on hand and you can't go wrong.
What are you waiting for? Give making a frittata a try!
Simple Veggie Frittata
10 eggs, beaten
1 tsp. oil
2 cups diced purple potatoes
1 cup chopped mushrooms
3 kale leaves, de-stemmed and roughly chopped
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
- Prep everything before you start cooking because it all goes very fast.
- Preheat oven to 400 degrees.
- Heat an oven-proof skillet over medium-high heat. Add oil to pan, then add chopped potatoes and cook for 5-6 minutes, until the potatoes start to become tender, stirring every minute or so.
- Add chopped mushrooms and kale, cook 2-3 minutes until kale turns bright green. Add salt, pepper, and nutmeg. Stir.
- Pour eggs into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
- Let cool for a few minutes, then cut and serve.