I make a lot of frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and deliver a one-pan meal that is nutritious and filling. 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 little potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I picked up regularly from Mariquita Farm when I lived in San Francisco. That's what great about knowing how to cook a great frittata. You can switch it up using all sorts of different ingredients. And they're great for breakfast, brunch, lunch, or dinner.
The Special Sauce
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 and goat cheese. The cilantro sauce would also be delicious on Lori's Skillet Smashed Potatoes or these oven fries.
What is the Best Frittata Pan?
The main thing to think about when choosing a frittata pan is making sure it is oven-safe. I always reach for my well-seasoned cast iron pan. A lot of people like to use non-stick pans any time they cook eggs, and that is fine. For this recipe just be sure whatever you choose can handle a few minutes in a very hot oven. I love finishing my frittatas in the oven because they puff up, the eggs set up nicely, and the whole frittata comes together beautifully.
Favorite Frittata Variations
I switch up my frittatas a thousand different ways. Some favorite ways: add a big dollop of green or red curry paste to the whisked eggs. Sriracha is also fair game. You can switch up the cheese, or nuts, or top them with just about any pre-cooked vegetables. I love broccoli, or asparagus, or mix chopped kale into the egg mixture.
Give this a try! Other favorite egg recipes include: deviled eggs, egg salad sandwich, this skinny omelette, and pickled turmeric eggs. If you're looking for more brunchy breakfast recipes don't miss this healthy granola, or the best waffle recipe, these homemade cinnamon rolls, classic pancakes, tofu scramble, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular!
A Tasty Frittata Recipe
I love the color you get from pink or purple potatoes, but I recognize not everyone has access to pink-fleshed potatoes. Standard potatoes are fine.
- 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. If you are using purple potatoes you might want to pre-cook them separately so they don't stain the rest of the ingredients.
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.