With my recent departure from using wheat in my meal planning, I have been searching for recipe inspiration that will appeal to my family- recipes that won’t leave them feeling like they are missing out on something. I have found some alternatives that my people really seem to like.
One thing that seems to be a perfect fit here on the farm is frittata. I mean, we grow potatoes, we gather eggs from our hens, and I always have a selection of herbs in the gardens. Thus, an onion and some cheese and we are golden. I love meals that feel like we are utilizing our own land, and the mighty frittata does just that!
I have seen so many recipes for them – online, in cookbooks that I use as resources for all things inspiring, and through friends. One thing that is particularly appealing to me when it comes to frittatas is the flexibility one has with the ingredients that are used. You can incorporate so many things, and it is a great way to use up produce that might be getting a bit past it’s prime.
I usually slice my potatoes by hand, as thinly as I can. A mandolin would clearly slice them thinner but that is one more step in the clean-up process and when I am making frittata, it is usually done quickly, thus, I am not keen on making more work for myself. I generally add time to the potato cooking portion as I know my thicker potatoes are going to take a bit longer. My boys really don’t like when the potatoes aren’t quite cooked – crunchy potatoes = bad. I also usually use yellow potatoes as a.) it is what we grow, and; b.) they seem to hold their shape better when cooking. Russet or baking potatoes often go mushy for me and with a frittata, I like them to retain their shape.
8 large eggs
2 Tbsp whipping cream
1 Tbsp butter
1 Tbsp oil- I have been using coconut lately
1/2 tsp salt
pepper to taste
Basic Frittata ingredients plus:
5 small potatoes sliced as thin as you can
1 small onion, chopped
1/3 cup goat cheese
Preheat oven to 425° F and place rack in the center of the oven.
In a medium bowl whisk together the eggs, cream, and salt. Set aside.
In an ovenproof skillet over medium-high heat melt oil and butter, and then add onion and sauté until lightly golden. Add the potatoes and a pinch of salt and pepper and cook for about 5 minutes – until the potatoes are relatively soft. Remove potato and onion mixture from the skillet and set aside.
Reduce heat to just below medium and add egg mixture to the skillet. Slowly cook eggs, occasionally pulling them away from the side of the pan and letting uncooked egg mixture underneath the cooked eggs. When the eggs are almost cooked and the liquid is nearly gone add potatoes and onions to the top.
Crumble goat cheese over mixture and place skillet in the oven. Bake for 5-7 minutes or until cheese is melted.
I would love to hear what variations you come up with!