Friday, July 15, 2011

Herb Frittata with Rosemary potatoes

Sometimes I just crave a dinner that is filling and flavorful but won't take a lot of time to prepare.  My go to for this type of night is a frittata.  Honestly, it's easy to make into an omelette but I love delicious bubbly cheese and a golden brown presentation even on a simple night, which you can only attain under the broiler.




 

Ingredients for 2 portions:
  • 4 small red potatoes
  • 2 whole large eggs and 2 egg white
  • 1 tbsp chopped chive
  • 1 tsp chopped cilantro
  • 1tbsp chopped basil
  • 1 tsp of finely chopped Rosemary for the eggs
  • 1 tsp of roughly chopped Rosemary for the potatoes
  • Olive oil for drizzling
  • salt and pepper to taste
  • 1/4 cup of cheese (you choose!)(I used Feta, but Parm or cheddar would be great)
First, fill a pot with water and put the potatoes in it.  Put it on high heat and bring it to a boil.  Boil until the potatoes are fork tender, about 15 minutes depending on the exact size of the potatoes.  When they are cooked, heat a skillet to medium heat and drizzle with olive oil.  Slice the potatoes roughly and add them to pan with the rosemary, press them down so they cover the bottom of the pan and can get golden brown.  Meanwhile, add the herbs, salt and pepper to the eggs.  Heat a small to medium sized skillet that is oven safe on medium heat with a drizzle of olive oil.  Add the egg mixture.  Cook over heat until the edges start to look cooked.  Sprinkle the shredded cheese on top and place under the broiler.  Keep an eye on it for about 5 minutes, and it will be finished when the top is bubbly and golden brown.

 The frittata is ready to serve when it is out of the oven and the potatoes are ready when they are golden brown (should be around the same time).

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