Sometimes a girl just needs to treat herself. Fast forward one impulse purchase later, here I am relaxed, sitting on the couch on a snowy Saturday after a blissful massage and facial. Today I learned that any Saturday that begins at the spa is a great Saturday.
Leaving the spa I knew I wanted to accomplish two things today; continue in this zen-like trance for as long as possible, and cook. I also knew that one thing I did not want to do was clean up a big mess in the kitchen. The perfect solution; a frittata. One pan, low maintenance, and utterly delicious. Bon Appetit!
- 12 eggs
- 1/2 cup whole milk
- 1/4 cup grated or shredded parmesan cheese
- pinch of cayenne pepper
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1/2-3/4 lb purple potatoes, boiled until soft and sliced into “coins”
- 1/2 head of escarole, cut into ribbons
- 3 oz goat cheese
- 1 Tbs butter
- Olive oil
Preheat the oven to 350 degrees
1. Crack 12 eggs into a medium size bowl and add the milk, parmesan cheese, and cayenne pepper. Season with salt and pepper. Whisk until incorporated and then set aside.
2. Heat the butter and a drizzle of olive oil over medium heat in a medium sized oven-safe skillet. I used an 8 inch cast iron skillet, but an 8 or 10 inch oven-proof, non-stick skillet would work as well. Add the onion and saute for about 2 minutes, add the garlic and continue to saute until the onion begins to soften, about 3-4 minutes. Add the escarole and saute until wilted, about 5 minutes. Season with salt and pepper.
3. Give the egg and milk mixture a good whisk and pour into the pan with the onions, garlic, and escarole. Then strategically plop the sliced potatoes into the mixture, all around the pan. Do the same with the goat cheese – crumble the goat cheese with your fingers and plop little pieces all around the pan. There is no need to stir the mixture in the pan – you are trying to get a “crust” on the eggs so leave them undisturbed.
4. Leave on the stovetop undisturbed for about 4 minutes, until the egg against the pan begins to set. Transfer the pan into the oven for 20 minutes. The fritatta should be set but slightly jiggly in the middle.
Frittata’s are such a versatile dish. You can eat them for breakfast, lunch, or dinner and throw almost anything in there, especially leftovers. I would pair this with a salad or some grilled chicken and call it a delicious weeknight meal. Enjoy!