Choose your Own Adventure: Frittata

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Remember those old choose your own adventure books?

I hated them. I always wanted to know every possible outcome so I’d keep flipping back and forth trying to get all the different scenarios. I found it very frustrating, but I am extremely Type A. I like order, lists, and organization, so I just wanted the whole story start to finish. No surprises for me.

In many ways, I am still that same girl. I love, love, love a plan. I have been planning all my meals for the week in advance since way back when Amy and I were roommates. I don’t know how people survive if they don’t. This is partly because I am not typically very good at coming up with something for dinner on the fly. I do, however, have a few reliable, clean-out-the-fridge type of meals. These are typically a base of some kind with whatever veggies I’ve got. A much better choose your own adventure, in my opinion!

One of my fridge-cleaning meals is the frittata. Now since a frittata is basically eggs plus veggies, you can put just about anything in it. But I’ll tell you a secret: the key to a great frittata is potatoes. Without potatoes, you might as well make scrambled eggs or a crustless quiche. With potatoes, you have base for the greatest hash browns ever. You just get to be fancy and call it a frittata. I tend to make these for dinner, but they are great for breakfast, too.

So start with the basic recipe and then choose your own adventure. Throw in any veggies or cheese you happen to have and see what happens!

The frittata in these pictures included carrots, yellow squash, bell peppers, and feta cheese. Fresh spinach is also really good (add to the pan and wilt just before adding the eggs). I also recently tried this Loaded Baked Potato Version and it was yummy (I used veggie   bacon.)


Adapted from the Super Natural Everyday cookbook

2 tb olive oil

2 small or 1 large potatoes, sliced into thin rounds or chopped into small pieces (any kind of potato should do – I’ve used both new and russet)

Small onion, chopped

About 1 1/2 cups chopped vegetables (or even small pieces of meat such as bacon or ham, fully cooked)

4 eggs, beaten

1/4 cup cheese, crumbled or shredded. (I almost always use feta)

Salt and pepper

1. Heat an 8- to 10-inch cast-iron skillet (or other ovenproof pan) over low heat. Add olive oil to the skillet, and place over medium heat. Add onion and cook, stirring occasionally, about 2 minutes.

2. Add the potatoes, cover, and cook, stirring once or twice, until the potatoes are tender, another 5 to 7 minutes. This will vary slightly, depending on whether you chopped or sliced.

3. If you have any other firm veggies, like carrots, add them to the pan after the potatoes have been cooking for 1-2 minutes. Add softer veggies, like squash, after 4 minutes. If you wish to add meat, it should be fully cooked and added once the potatoes are done.

4. Once the potatoes are tender and all the veggies are cooked, scoop about 1/4 of them out and set aside on a plate.

5. Season your beaten eggs lightly with salt and pepper, then pour over the veggies in the skillet. Cook til the eggs are just set, about 5 minutes. Every so often, lift up an edge of the frittata and tilt the skillet so the the uncooked egg on top runs underneath.

6. Top with the remaining veggies and sprinkle with the cheese.

7. Place the skillet under the broiler for 2 to 3 minutes, until the top of the frittata is puffed and lightly browned. Let the frittata cool for about 5 minutes. Serve warm or cold!