Easy egg frittata

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From our Autumn 2008 newsletter (pdf)

Fresh eggs taste so good they need little to dress them up. We love a simple meal of a frittata, fresh bread, and a salad, using whatever fresh vegetables we have on hand.

You can finish the frittata under the broiler or, by flipping it over using a large plate, and cooking the other side in the frying pan. Use the freshest eggs you can get, such as those from the Belmont Farmers’ Market, Codman Farm or other farm stands, or by offering to do chicken duty when your neighbors who keep hens go away for the weekend!

Easy egg frittata

3 tbsp olive oil
3-4     potatoes, 1/2 inch diced or thinly sliced
Salt and pepper.
5-6     eggs

Directions

• In an 8 to 10-inch non-stick frying pan, heat the olive oil over medium heat.
• Add the potatoes and cook until just soft. Season with salt and pepper.
• Beat the eggs and pour over the potatoes. Turn the heat to low and cook until the eggs are set, 10 minutes or so.
• Finish by putting the frying pan under the broiler or by flipping the eggs onto a
  large plate and then cooking the other side in the frying pan.
• Serve hot, warm or cold.
  

Modify this recipe to suit your mood, what you have on hand, or what else you are
serving. It’s delicious with asparagus in springtime, broccoli or cauliflower in summer,
or winter squash in the fall.

Vary the seasonings or add onions, scallions, or leeks as they appear at the Market. Cheese can be incorporated as well by mixing it in with the eggs; sprinkling Parmesan, cheddar or goat cheese on top are all good.

Suzanne Johannet gathers eggs from her own backyard "girls" and helps manage the Farmers' Market Thursdays in Belmont Center.

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