A Tasty Frittata Recipe
I make a lot off frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and when done the right way they're nutritious and good for you. Breakfast, lunch, dinner - if you've got a six-pack of eggs on hand, a simple, satisfying meal is never more than a few minutes away. This particular frittata recipe was inspired by a few things - a small bag of pink fleshed potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I pick up regularly from Julia and Andy at Mariquita Farm.
I'll let you in on a little secret, the magic touch in this particular frittata is the vibrant cilantro chile sauce I drizzle over the top of it. Drizzle the sauce over the eggs just before the frittata goes into the oven, then layer the potatoes and onions on top of the sauce - everything melds together into a color-flecked pan of deliciousness. The pumpkin seeds add just the right amount of crust - playing off the creaminess of the eggs. The cilantro sauce would also be delicious on Lori's Skillet Smashed Potatoes.
I wasn't going to feature this recipe until after the new year, but the recipe I was waiting to get permission to run didn't come through in time!
A Tasty Frittata Recipe
I love the color you get from the pink potatoes, but I recognize not everyone has access to pink-fleshed potatoes. Another way to get some pink in your frittata still using complimentary flavors is to use a few chopped red onions.
Cilantro Chile Sauce
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.
Serves 2 to 4.