It is that time of year again for egg recipes. If you are trying to plan ahead and blow out your eggs, here is a great meal to use up the eggs or for Easter Brunch.
This comes from one of my favourite cookbooks is Mark Bittman's How to Cook Everything Vegetarian (He actually has a regular How to Cook Everything for those of you carnivores out there). The reason I like the book is he actually teaches you how to cook things rather than giving exact recipes and he includes variations for each recipe.
Here is the basic recipe
Preheat oven to 400F
3-4 precooked sliced potatoes (I always make extra roasted Potatoes the night before so I have leftovers but you can microwave, boil, whatever)
A medium thinly sliced onion
Add some oil to a large, oven-proof, nonstick skillet over medium-high heat
stir in onions (and any other veggies that need sauteing) until opaque then add sliced potatoes
Saute until onions are caramelized
Add salt and pepper
in a separate bowl beat 5-6 eggs with some salt and pepper in a large bowl add a cup of whatever cheese (Parmesan, mozzarella, pepper-jack, etc.) and herbs that will go with your other ingredients (see ideas below).
Pour egg mixture over the veggies and immediately turn the heat down to medium-low. Use a spoon if necessary to even out the top of the frittata. Cook, undisturbed, until the mixture firms up on the bottom (10-15 minutes-ish) Then transfer to the oven. Bake until the top is just cooked, about 10 minutes more.
Tex-Mex: also Black beans, corn (I throw in a handful of frozen), a little chili powder, 1/4 cup of salsa and for cheese pepper-jack or Monterrey/cheddar mix)
Broccoli (bite-size), red kidney beans, paprika, Parmesan
Just potatoes and fresh rosemary