If you’re like the old me, you probably have some version of a frittata in your vegetarian dinner repertoire, but just sort of wing it every time—whether that’s with ingredients or technique. And, of course, therein lies the beauty of a frittata, which wraps the egg and potato component of your favorite hearty breakfast into one easy-to-cook minimal mess dinner package. But the new me would like to introduce you to my husband’s frittata. Andy taught me to cut the potatoes into a very small dice, which allows me to skip the parboiling step (and parboiling pot). And instead of baking it low and slow like some recipes advise, he broils it at the end for only a few minutes, and it still gets nice and puffy while the eggs retain their tenderness. All in all, it’s a winner, especially in the summer with a few slices of the meatiest, juiciest tomatoes you can find, topped with sea salt and a drizzle of olive oil. P.S. This is also wonderful served at room temperature, which makes it ideal for a make-ahead brunch or breakfast dish. Cut it into wedges or brownie-like squares for serving.
Vegetable Frittata with Gruyere
Serves 3-4
3 tablespoons olive oil
12 ounces (about 3 small Yukon gold or red potatoes) peeled and chopped into very tiny cubes
kosher salt and freshly ground peppered pepper flakes
1⁄2 small yellow onion
4 cups greens (spinach, chard, kale) OR 1 large zucchini shredded
8 eggs, whisked
1⁄2 cup milk
1 cup grated Gruyère (or Italian Fontina)
1⁄2 cup grated fresh Parmesan
sea salt
Fresh basil, shredded (for serving)
Heat the broiler. Add the olive oil to a 9-inch cast iron (or oven-safe) skillet set over medium-high heat. Add the potatoes in one layer as much as possible, salt and pepper, and let sit without stirring. After 3 minutes of sizzling, toss, scraping from the bottom so you don’t lose the browning. Once potatoes are golden and brown on most sides (about 6 minutes total), stir in red pepper flakes and onions and cook for another 2-3 minutes. Add the greens (or zucchini) and cook until wilted, another 3 minutes, then snip with kitchen scissors.
In a mixing bowl, whisk together the eggs, milk, Gruyère (or fontina), and 1⁄4 cup of Parmesan, then pour the mixture into the pan, stirring a little (or poking through the vegetables) to allow for eggs to seep to the bottom of the pan. Let sit for 4 to 5 minutes until the egg looks cooked around the edges. Sprinkle remaining Parmesan on top then place the skillet under the broiler for about 2 minutes, until eggs are cooked and slightly puffy, and the cheese looks melted. (Keep an eye on it to make sure it doesn’t burn.) Remove and let cool slightly.
Using a rubber spatula, loosen the frittata around the edges of the pan, then slice into wedges and serve.
