A Tasty Frittata

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

Frittata
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.

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Your Comments


Jesper
December 21, 2007

Umm, good one! I like the idea with goat cheese and pumpkin seeds sprinkled on top.

 

Rachelle
December 21, 2007

Heidi,

I'm so glad you featured this recipe now as I think it would make a fabulous addition to a Christmas or New Year's brunch. I make frittatas all the time, but nothing as fancy as this. Thanks for all the great ideas, and Happy Holidays!

 

kristin
December 21, 2007

I love this frittata recipe - the chile sauce looks like an amazing addition along with the pumpkin seeds. This will seriously take my own frittata recipe to the next level, thank you.

 

greensgal
December 21, 2007

What a great frittata recipe! I love the chile sauce idea - contrasted with the goat cheese it must be amazing. A great brunch recipe! Thanks.

 

sophie
December 21, 2007

Yum! I'm glad you had to change your posting schedule Heidi - there's something rather reassuring seeing a healthy, savoury recipe in amongst all the cakes and sweet things around at the moment. My stomach is already asking me when it can go back to eating normal food and it tells me that this looks just the job!

 

Julie O'Hara
December 21, 2007

I feel exactly the same about frittatas, and I love making them. Your cilantro sauce is a great little recipe, and never thought of using pumpkin seeds--it all sounds really tasty!
Julie

 

Patrick
December 21, 2007

Hmm, potatos layered on top of the semi-cooked eggs? I can see the appeal of getting some more crunchiness; but to me, the canonical fritatta has the vegetables embedded in the juicy-golden egg mix.

 

Nicole
December 21, 2007

Hi Heidi, I subscribe to your web site and love not only the layout but the great information you give. I'm adding you to my blogroll! :^)

 

doodles
December 21, 2007

Nothing says brunch like a tasty frittata.

But it's the cilantro chile sauce that really got my attention

 

Stephanie
December 21, 2007

I really like frittatas (and cilantro), and will give this one a try.

Not sure why you need to specify organic eggs though. I doubt that whether the eggs are organic affects the flavor. But if you are going down that route, what about the vegetables? Shouldn't they be organic too?

 

sugarlaws
December 21, 2007

this looks so delicious, and i agree that frittatas are such an easy go-to food! i love making them with eggs from the farmer's market when they're available!

 

Kate
December 21, 2007

How perfectly timely! I just decided to have New Year's Day brunch at my place!

 

JEP
December 21, 2007

This will be on my menu for a late New Years Eve supper with friends!

 

cheeseandchoux
December 21, 2007

I love frittatas. They're an excellent go-to meal for a Wednesday evening, when most of us would rather be napping. I haven't thought of this combo before, though, so good post!

 

Sarah Mac
December 21, 2007

Beautiful frittata, Heidi!

10 years ago, I started a tradition with my family - at every holiday gathering, I make a frittata for brunch. It's the easiest, tastiest, crowdpleasingest treat and you can do them a million different ways.

My favorite is spinach, leek and goat cheese with thinly sliced, well-spiced baby finn potatoes for a crust. Yum!

Happy Holidays to one and all...

 

Marie
December 22, 2007

I hadn't set out to cook when I woke this morning but soon after reading this frittata recipe I found myself heading for the market. I had to tweak a wee bit but I got the cilantro dressing down and the whole thing was delicious. I even made the smashed potatos! yum yum. thank you