- Cooking Time:
- Servings: 2
- Preparation Time:
BackstoryI flipped through my copy of Sweet Basil, Garlic, Tomatoes, and Chives by Diana Shaw, settling on trying my hand at a frittata. It was new. It was different. It was exactly what I was looking for.
Plus, it’s fun to say. Frittata. Frittata. Fri. Ta. Ta.
Now, this book has a rather assorted collection of frittatas, not to mention a plethora of other recipes. Sure, Shaw has included a recipe for the basic frittata but it quickly makes a left turn and delivers recipes for things like Frittata di Pane (Garlic Bread Frittata) or La Frittata di Pasta (Pasta Frittata). What makes the book great in general is the varied recipes that range from simple, sometimes using as few as 2 ingredients, to complex. If you can find a used copy, like I did, do yourself a favor and add this 1992 Italian cookbook to your collection.
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- 2 teaspoons extra virgin olive oil
- 1 Tablespoon unsalted butter
- 1 russet potato, peeled (or unpeeled if you prefer) and sliced into very thin rounds
- salt and pepper to taste
- 1 cup Southwestern Style Egg Beaters (equivalent to 4 eggs), lightly beaten
- Cheddar Cheese, grated (optional)
- Heat the oven to 375 degrees. Heat the oil and butter together, to coat the bottom and sides of a 7-inch ovenproof skillet.
- Add the potato slices in a single layer. Cook gently, turning to cook both sides, about 20 minutes. Season with salt and pepper.
- Pour the eggs over the potatoes.
- Cook over medium heat until the bottom is set, but the top of the frittata is still runny, about 5 minutes.
- Place the skillet in the oven until the top of the frittata has set and browned, 3-4 minutes.
- Sprinkle the cheddar cheese over the frittata if desired, and allow to melt.
- Loosen the bottom of the frittata with a spatula, invert on a large plate, cut into wedges, and serve immediately.
- Serves 2