A frittata is a dish of Spanish origin that is also made in Italy. It is similar to an omelet, but I always think of it as a “stovetop crustless quiche” because, unlike an omelet in which the eggs are cooked and then wrapped around a filling, in a frittata all of the ingredients get mixed into one delicious dish. It’s perfect for a dorm room because it can serve as few or as many people as you need, depending on what you add to it.
Flavory Frittata
Recipe By Joy Devor
- Cook & Prep: 30 m
- Serving: 4
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Contains:
Ingredients (6)
Main ingredients
Optional “add-ins:”
Start Cooking
To Parboil the Potatoes
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Do not peel the potatoes; bring them to a boil in a pot of water for 10 minutes, until you can pierce them with a fork — but they should not be mushy.
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Let cool, peel, and dice. You can do this the day before (or before you go to class).
Make the Frittata
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In a large frying pan, sauté the onions in a generous amount of olive oil (coat the bottom of your pan). Add salt and pepper to taste; when the onions are a golden brown, add diced potatoes and sliced mushrooms. Salt and pepper it again to taste. This is where you’ll add any of your add-ins. Red pepper is good for color and broccoli is especially delicious here. If you’re adding cheese, wait and add it to the eggs.
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Beat the eggs and add a dash of salt and pepper to them. If this is a dairy meal, you can add up to a half cup milk or cream to improve texture. If you are adding cheese to the eggs, you’ll need less salt.
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Add eggs to pan and stir. Cover pan and put on a low flame for 20 minutes until eggs set.
It forms a nice crust on top and (hopefully) it should slide out if you turn it upside down.
Serve with a dollop of sour cream, if desired. Or sauté some more onions and mushrooms and use that as a garnish.
