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For a quick, satisfying fall breakfast, go frittata

  • Author: Kim Sunée
  • Updated: October 4, 2018
  • Published October 4, 2018

The final weeks of the local farmers market have me in a bit of a frenzy. I line up early to get the last of the season's ripe heirloom tomatoes and yard eggs with their deep saffron-colored yolks. Fresh peas and squash blossoms have yielded their place to potatoes, brassicas, and leafy greens of all sorts. And as crisp mornings signal a busier time of year with holidays on the horizon, I like to have a go-to dish that can easily satisfy as a mid-morning snack, lunch or quick supper.

Enter the frittata, an Italian egg dish similar to a crustless quiche or omelet. Often best when tossing in the bits and ends from the fridge and larder, this is as easy as cooking gets. Try to use the freshest eggs possible and then go from there. Frittatas are open to all sorts of flavor variations. Some of my favorites include tomato, garlic, burrata and basil; curry powder, potato and spinach; Cotija cheese, avocado and pico de gallo; butternut squash, apple and onion; or smoked salmon, crème fraiche and scallions. Serve cut into wedges, warm or at room temperature. Any leftovers can be enjoyed chilled straight out of the fridge or gently reheated as a sandwich filling or in a tortilla with salsa, sliced into a salad or cut into long strips to toss into fried rice.

Kale and potato frittata (Photo by Kim Sunee)

Kale and potato frittata

Makes 2 to 3 servings

5 large eggs
Fine salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
2 teaspoons extra virgin olive oil
1 small gold or sweet potato, thinly sliced (3 to 4 ounces)
1 small onion (about 2 ounces)
1 medium garlic clove, thinly sliced
4 to 5 small leaves of kale or beet or arugula
Optional garnishes: freshly grated Parmesan, preferably Parmigiano-Reggiano; chile flakes; fresh herbs such as mint, basil or dill

Gently whisk eggs and season with scant 1/4 teaspoon fine salt and a few cracks of freshly ground pepper. Heat butter and olive oil in a small (6-to-8-inch) non-stick ovenproof skillet over medium heat. Add potato and onion and cook, stirring occasionally, until potato is tender when pierced with a fork, about 3 to 4 minutes. Add garlic slices and stir. Heat broiler to high. Add eggs to pan and swirl pan so eggs and potatoes are evenly distributed. Let cook over medium until a nice crust forms on the bottom, about one minute. When broiler is ready, place ovenproof pan under broiler and let frittata cook about 3 minutes, until golden and bubbling on top. Carefully remove pan from oven. Top with freshly grated Parmesan, fresh herbs, and some chile flakes, if desired.

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