I love when I can make a meal entirely out of ingredients that I have on hand. No trip to the market required. I love it even more when everything–with the exception of the olive oil and curry powder–is organic and locally-produced. For today’s post I made this delicious, hearty frittata by raiding only my refrigerator and pantry. This dish works well as either a breakfast or dinner option. Even better, its both filling and healthy.
The two major components are vegetables and fresh eggs. The vegetables can be easily adapted to fit taste– like I did, you can use whatever you have on hand. I used onions, potatoes, and broccoli, though summer squash or asparagus would make a tasty variation. Since I seem to always have ricotta salata cheese on hand, I relied on it as well. It added a nice creaminess. Goat cheese or feta can be substituted as well. Finally, I wanted something a little out-of-the-ordinary, so I turned to curry powder. The spice added a nice complexity to this dish. We really enjoyed this simple meal, and I hope you do too.
The Recipe: Seasonal Frittata
2 tablespoons extra-virgin olive oil, plus more for drizzling (melted butter would work, too)
1/2 onion, chopped
8 ounces new potatoes, unpeeled, sliced very thin
8 ounces chopped broccoli (or any other seasonal vegetable you prefer)
4-5 green onions, thinly sliced
9-10 large eggs, well beaten
1 tablespoon curry powder
1/4 cup crumbled ricotta salata cheese (or goat or feta)
salt and pepper
Heat the oil in a ovenproof 12-inch skillet (cast-iron worked great) over medium – high heat. Stir in the onions and potatoes and a big pinch of salt and pepper. Cover and cook, stirring occasionally, until the potatoes are just cooked. About 5 minutes. Stir in the broccoli and green onions and cook for a few more minutes until they are soft and to your liking. Remove half of the mixture from the pan.
Whisk the eggs together with the curry powder and pour the eggs into the skillet. Cook over medium-low heat until the eggs are just set and there isn’t much liquid in the pan. To make sure this happens, run a spatula underneath the perimeter of the frittata and tilt the pan so the undercooked eggs run to the underside. You want to avoid browning the bottom of the frittata. Top with the set aside vegetables and sprinkle with the cheese.
Place under a broiler for a couple of minutes, until the top of the frittata is puffed and set and it has a somewhat golden look to it. Keep a watchful eye, as it can burn quickly. Remove from the broiler and let rest for a couple of minutes. Drizzle with olive oil and serve either warm or at room temperature. Enjoy!
Source: Adapted fro Heidi Swanson’s Super Natural Every Day
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