It was one of those nights. No plans for dinner and no idea what to make. Fridge looking kind of empty and sad. I did have this sweet little bag of small multi-colored potatoes...purple, red and yellow. Thought about roasting them and drizzling browned butter on top (serious mouth-watering). But decided dinner needed to be more substantial.
Then I thought....eggs! Frittata time!
What a great way to use up some random ingredients and make something so satisfying. Plus, love using the cast-iron skillet whenever I get the chance. I love how heavy it is. It feels like a reliable old friend.
Potatoes and eggs is such a happy little marriage. Throw in some zucchini, onion and black forest ham and you've got dinner. Husband approved.
And the best part? Yeh, you guessed it (or did you?)....we had leftovers and it made the perfect, quick breakfast the next day. Oh and yes....the chipotle tabasco is a household favorite with our eggs. Smoky goodness.
p.s. - Our old camera died and we just got a new one. It's a Canon S90. Whatcha think?
1/3 of a large yellow onion, chopped
1/2 zucchini, chopped
About 7-8 small potatoes, multi-colored variety, cubed
2 thin slices ham, julienned
6 eggs, whisked well
No-salt seasoning (we like Penzey's) to taste
Grapeseed or olive oil
Chipotle tabasco (optional)
Heat oven to broil.
Heat large cast iron skillet over medium-high heat with about 2 tablespoons oil. Add onions and a bit of salt and cook for 1-2 minutes until soft. Add potatoes and cook until potatoes are tender and well-browned - about 10 minutes or so (turn down heat to medium about halfway through and add zucchini, pepper, and no-salt seasoning during last 2 minutes).
Add the ham to the skillet and toss with other ingredients. Push veggies out to the corners of the skillet and add a bit more oil (or pan spray) to the center. Move veggies back out evenly in skillet and quickly pour in eggs evenly. Allow the frittata to cook for a few minutes until set around edges.
Place skillet in the oven under the broiler for a couple of minutes, until frittata is completely set and golden brown. (Watch to make sure it doesn't over brown). Remove from oven. Cool for a few minutes and then carefully turn out onto a large plate or platter. Serve hot, warm, or cold. Drizzle with chipotle tabasco as you like and garnish with avocado slices.
Your cast iron skillet is gorgeous! I love that this recipe is nondairy - perfect for me to whip up on a chilly weeknight evening. Can't wait to try it!ReplyDelete