The author still makes frittatas for his own busy family. “This is a little more complex than my fifth-grade version, adding onion to the browned potato and cheddar cheese to the egg.”
- 2 Tbsp extra-virgin
- Olive oil
- ½ onion, cut into small dice (about ½ cup)
- 6 eggs, thoroughly blended
- ½ cup shredded cheddar cheese
- Freshly ground black pepper
- 2 avocados, peeled, pitted, and diced (optional)
1. Preheat the broiler. In a medium nonstick, oven safe fry pan, combine the potatoes and olive oil over medium-high heat and stir or toss them in the pan to coat the potatoes with oil. Add a three-finger pinch of salt, just to coat the surface. When the potatoes are lightly browned, add the onions, salt to coat the onions, and continue to cook until the onions are tender, stirring or tossing the potato and onion.
2. Place the eggs in a medium bowl and add the cheese, along with ½ teaspoon salt and several grinds of pepper, and stir to combine and disperse the cheese.
3. Pour the egg mixture over the potatoes and onions and reduce the heat to medium, swirling the pan so that the eggs even out.
4. Cook until the edges are set, a couple of minutes depending on the heat level, checking to make sure that the eggs aren’t sticking.
5. Place the pan underneath the broiler until the eggs are just set, a minute or two depending on your broiler. When the top is set, invert the frittata onto a cutting board, cover with the diced avocado, if using, and cut into wedges.
Recipe reprinted from EGG Copyright 2014 by Michael Ruhlman. All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
Photo Credit© Donna Turner Ruhlman