Ever-so-versatile eggs patiently sit in your refrigerator waiting for their chance to shine. Combined with a few other ingredients, eggs make a satisfying midweek supper in short order. A frittata is an open-faced omelette, a traditional way to use up cooked (or fresh) vegetables, cheese, meat or other filling ingredients with, of course, eggs. Cooked in a skillet over direct heat until browned on the underside, it can be finished under the broiler to set.
Potato and Ham Frittata
This easy-to-make dish is a speedy supper, especially if you happen to have some leftover cooked potatoes on hand. Cooked chicken or turkey can be tossed in (or not) in place of the ham — almost anything goes. Serve with a green salad and crusty whole grain bread. Makes 4 servings.
• 1 tbsp (15 ml) vegetable oil
• 1 onion, chopped
• 1 cup (250 ml) sliced mushrooms
• 1 cup (250 ml) cooked, diced potatoes (about 1 medium)
• 8 eggs
• pinch salt, dried thyme leaves and pepper
• 1/2 cup (125 ml) diced cooked ham, chicken or turkey, optional
• 1 cup (250 ml) shredded old Cheddar cheese, divided
In large nonstick skillet, heat oil over medium-high heat. Add onion and mushrooms and cook until lightly softened, 2 to 3 minutes. Add potatoes; cook 1 to 2 minutes.
In a bowl, beat eggs with salt, thyme and pepper; stir in ham, if using, and half the cheese. Add to skillet; reduce heat to medium and cook, stirring gently for about 30 seconds, lifting edges with heatproof spatula to allow uncooked egg to flow underneath. Cook without stirring until bottom is golden and top is almost set, about 5 minutes.
Sprinkle with remaining cheese. Cover skillet to let cheese melt. Alternately, if skillet handle is heatproof, place skillet under broiler until frittata is set and cheese melts. (If skillet handle is not ovenproof, wrap in foil.) Cut into wedges to serve.
Tip: If you don’t have cooked potatoes, scrub a medium sized potato, pierce well and microwave at high until almost cooked, 2 to 3 minutes. Cool slightly, then dice (leave skin on for added fibre).
– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.