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Monday
Aug122013

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata

I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.

Flavorful Potato Veggie Frittata

I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.

This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.

Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata
Makes a 9 x 13 pan

12-15 small potatoes, diced in about 1/2 inch chunks
Olive oil, for sautéing vegetables
Kosher salt and pepper, to taste
1 pound sliced baby Portabella mushrooms (or your favorite)
5-6 green onions, sliced (both white and green parts)
6 -7 ounces grape tomatoes, sliced in half
1 large garlic clove, minced
Pinch of dried thyme
Pinch of dried tarragon
1 dozen large eggs
1/4 cup grated parmesan cheese
1/4 cup half and half
Crumbled feta cheese, enough to sprinkle over the entire frittata (I used the better part of a 12 oz container. Because I love cheeeese.)

Heat oven to 375 degrees. Line a 9 x 13 pan with foil, lightly grease, and set aside.

Heat a few teaspoons of oil in a skillet that has a lid on medium high heat. When the oil is hot, add the potatoes and sprinkle in some salt and pepper to season them. Let them sit without stirring for a few minutes to let them get brown on the bottoms. Sauté for about 5 minutes total, reduce heat and cover for about 3 minutes, then stir and give them about 3 more minutes, uncovered. Stir occasionally.

When the potatoes are done, pour them in the prepared 9 x 13 pan, spreading them all over.

In the same skillet, add a little more oil and then add the mushrooms, green onions, tomatoes, garlic, a couple pinches salt and pepper, the thyme and the tarragon. Cook until the vegetables are cooked down, about 8-10 minutes or so. When they're done, pour them over the potatoes in the pan. Again, try to get some everywhere in the pan so you get some in every bite.

In a medium bowl, whisk the eggs, parmesan cheese, half and half, and a couple pinches of salt and pepper. Whisk it all up well! Pour over the vegetables and potatoes in the pan. Top with feta cheese.

Bake for 40-45 minutes. It's done when you stick a knife in the center and it comes out clean. Mine was done at 40 minutes, so start checking then.

Flavorful Potato Veggie Frittata

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Reader Comments (7)

I love frittatas! Breakfast, brunch, brinner, whatever. Love these flavors, too!

August 12, 2013 | Unregistered CommenterRenee J. (RJ Flamingo)

Yum, Elle. Just yum! This would be a great thing to make with all those garden veggies that are crowding my counters. Thanks for the inspiration!

August 14, 2013 | Unregistered CommenterRenee - Kudos Kitchen

I bet the potatoes give it lots of great body!

August 14, 2013 | Unregistered Commenterkat

Frittatas for me are for weekend brunches. But never actually tried them with potatoes, afraid it will be less fluffy, if that makes any sense. But this one looks delicious! So much flavour!

August 19, 2013 | Unregistered CommenterYouvegotmeal

I love this dish! It is so easy to make a frittata for supper or lunch, and I am always looking for new ideas. Thanks!! I'm pleased to ahev diecovered your site.

August 24, 2013 | Unregistered CommenterAdri

Do you think something like that would be a good make-ahead brunch item? Meaning, would I be able to prepare this the night before and then just bake it off in the morning?

Michelle, I totally think you could. I thought about that, myself. At the very least, you could cook the veggies ahead of time, whisk up the eggs and pop them in a container (or do that part right before), then just pop it all in the pan and bake. Bu I see no reason why you couldn't have it ready to go the night before.

August 24, 2013 | Registered CommenterElle

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