Okay so it’s literally May 2nd, a Tuesday, and my week has already been too hectic, but I will prevail on the blogging front.
Yesterday I whipped up a very simple frittata, and then forgot to take pictures until the very end … probably because I was starving and just wanted to get that food IN. MY. BELLY. #summerbod
What I Used (just trust me without the pictures)
- Purple potatoes
- Clarified butter
- 1 bunch of asparagus
- 1 bunch of spring onion
- Cherry tomatoes (maybe 2/3-1 cup?)
- 8 eggs
- Half and half
“First things first I’m a realist” … pause … just went to quote some Iggy Azalea shit right there and drop some lyrics into this blog post only to find out that I totally don’t know the words. Thank you, Google …SMH. I am obviously not “the realest” after this faux pas …. But you know who is? Barack Obama. Again … thank you, Google.
Okay so back to how I’m a realist or the realest … whatever. It was Monday, I was tired; I was hungry. Because L-I-F-E. So let’s get real about kitchen gadgets. As mentioned in my blog about radishes, GO BUY A MANDALOLIN. If that seemed like I was screaming, it’s because I was … trust me, you need one. And then after you buy one, go buy some purple potatoes, and then slice them on the mandolin because #Monday and you don’t have time to be thinly slicing purple potatoes because the only time you do have needs to be spent slow cooking them into perfect, purple hash browns.
Heat a large pan with some clarified butter. Add potatoes. Then reduce the heat to medium low to cook the potatoes. Patience is a virtue on this one. Slow and steady; keep flipping them. You’ll thank me later.
In a separate pan, preferably oven safe so you don’t need to transfer to another dish, you’ll start cooking the vegetables. I used a cast iron pan because it fits in our Breville oven perfectly. If you’re making a list of things to buy at Bed Bath & Beyond with that next coupon <did you know they don’t expire?>, you should add the Breville Smart Oven to the list. Seriously … do it. You’ll initially say, “No” because it is expensive. Trust in the process … It is worth every penny.
So vegetables … I cut the asparagus into 1 inch pieces, diced up the spring onion, and halved the tomatoes. Toss those into the pan with some clarified butter or olive oil … whatever you have handy is fine.
While the vegetables are cooking, whisk together 8 eggs with a splash of half and half (or milk, or cream, etc.). It’s a secret egg weapon. It will make your eggs fluffier than you can imagine.
Side note … what is great about this recipe is 1) it makes great left overs and 2) you could size it up or down so easily. You could make a single serving frittata or a brunch size frittata. I recommend two eggs per person per serving. We made ours with 8 eggs because #breakfast. Aka 4 servings.
Okay so vegetables are cooked, right? Now add the eggs to the pan. Stir the eggs to equally distribute with the vegetables. Add some dill, salt, and pepper; then let it set in the pan briefly (read: stop stirring for like 2 minutes). Oh, I should have told you to preheat your oven to 350* already … whoops. Go do that now. Then, top the egg and vegetable mixture some feta or goat cheese. Toss the oven safe pan into the oven and cook for 10-12 minutes.
Remove from oven, slice the frittata and serve with a side of hash browns. It’s really that simple. You could truly put whatever vegetables you had on hand into this recipe. Enjoy! And then enjoy again for breakfast, lunch, and dinner.