Back in the day of large shoulder pads (and you know we all wore them) the fritatta was very popular with caterers. They are essentially baked omelettes and lend themselves to many iterations.
Frittatas are perfect for an easy Meatless Monday. You can make them thick or thin, round or square, with loads of vegetables, or with two. I had 2 potatoes and 6 eggs, a small chunk of feta and some herbs from the garden.
I’ve made Korean fritatta with kimchi which was hot and spicy and perfectly paired with the cool egg. Eat fritattas hot, warm or cold. Usually I top my fritatta with a sala like pico de gallo or tomatillo salsa.
Potato and Feta Fritatta
Serves 4 to 6
6 to 8 eggs (depending on how thick you like it), lightly beaten together
2 Yukon gold potatoes, thinly sliced and roasted with some olive oil until just golden and tender
(or microwaved and then thinly sliced)
1 cup crumbled feta cheese
4 chives chopped
1/4 cup chopped parsely, lovage is nice too with its celery like flavor
1/2 medium onion or 1 small one, diced
2 cloves garlic, smashed and minced
Olive oil for sauteing and roasting
salt and pepper to taste
Preheat the oven to 400 degrees Saute the onions until soft and add the garlic and mix well. Oil your baking dish and layer the potatoes and onions on the bottom.
Sprinkle the herbs on top. Sprinkle with salt and pepper. Pour the eggs into the pan and scatter the feta across the top.
Bake for 35 to 45 minutes or until the egg is puffed and firm to the touch. Remove from the oven and cool slightly before serving.
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