Veggie and Cheese Frittata

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Frittatas are super simple, can be made with almost anything you have in your fridge and are the perfect meal for breakfast, lunch, or dinner. When I’m feeling lazy and need something to eat in a pinch, frittatas are one of my “go-to” meals. Despite a little bit of cheese, they are also pretty healthy as well since you can load them up with a ton of delicious fresh veggies and herbs.

There really isn’t a specific recipe you need to follow in order to make a delicious frittata. It’s really a matter of grabbing some eggs, cheese, meat, and veggies OR any combination of those and get cooking. I generally like to make a twelve egg frittata because I love the leftovers! Don’t have a crowd to feed? Use fewer eggs. As for the mix-ins, include as many (or as little) of all the things you love to eat as you want. I’m partial to onions, cheese, spinach, peppers, and potatoes but feel free to change up my “recipe” and be as creative as you wish. Some other great additions are breakfast sausage, bacon, various cheeses, fresh herbs, and literally any veggie you can think of. Enjoy!

Ingredients

  • Pat or two of butter, for pan
  • 12 large eggs
  • 12 tsp heavy cream or half-and-half
  • 2 cups of assorted veggies/meats/herbs
  • 1/2 – 1 cup shredded cheese
  • Kosher salt and pepper, to taste

Instructions

Crack all of the eggs into a large bowl, add in the cream/half-and-half and salt and pepper. Whisk until well combined.

Heat up a large skillet over medium heat. Add the butter to the pan and allow to melt. Add the vegetables to the pan and cook until slightly softened.

Lower the heat to medium-low and turn on the oven broiler. Pour the eggs into the pan and using a rubber spatula, continue to move the eggs around until they begin to cook. Gently lift the eggs/frittata with the spatula while tilting the pan to allow the uncooked egg to run underneath the and set. When the frittata looks set around the edges and mostly cooked, sprinkle with the shredded cheese, remove the pan from the stovetop and place under the broiler. Cook until the eggs slightly puff and are set in the middle.

Slice into wedges and serve.

*If using potatoes, be sure to cook them first or they will remain hard once the frittata is done cooking. To quickly cook a potato, use a fork to poke a few holes all over a cleaned, unpeeled potato. Place in the microwave and cook on high for about 5 minutes. Flip the potato and cook for another 3-5 minutes, depending on size. Allow to cool, peel (if desired), and cut into chunks. Add to the pan once the other vegetables are done softening. 

 

Great Grandma’s Italian Potato Salad

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This potato salad is one that I grew up on as a child and has been handed down through the years from generation to generation. To this day, it’s still a staple at every, single family BBQ that we have.  In fact, it was one of those dishes that we looked forward to the most at mealtime. It wasn’t a BBQ without Great Grandma’s Italian Potato Salad on hand!

In keeping with tradition, I made this tonight as a side to my BBQ chicken breasts and as usual, it was a hit. Even my 4 year old son who happens to be a fairly picky eater (thought not as bad as my daughter) finally gave in and tried this for the first time. He LOVED it and devoured over 3 helpings of potato salad. It’s a very simple and basic recipe and unlike other potato salads it does not include mayo. Instead, it’s generously seasoned with extra virgin olive oil, salt, pepper, and a little oregano. This potato salad goes great with pretty much anything you can think to grill up. In particular, it’s the perfect side dish for burgers, hot dogs, and chicken but it’s even delicious all on its own. Enjoy!

Ingredients 

  • Yukon Gold potatoes, about 3-3.5 lbs
  • 1 dozen large eggs, hard boiled and sliced
  • extra virgin olive oil, to taste
  • salt, pepper, and oregano, to taste

Instructions 

Choose potatoes that are roughly the same size so that they cook evenly. Gently scrub them under water to get all of the dirt off. Leave the skins on and place them in a large pot and cover with cold water.  Add about 1 tablespoon of Kosher salt to the water so that the potatoes absorb the flavor while cooking.

Bring the potatoes to a boil and then lower the heat to a rolling simmer. Cook the potatoes about 15-18 minutes, depending on their size. When a knife easily pierces through the potato, they are ready. Do not overcook them or you will have mashed potatoes instead of potato salad.

While the potatoes are cooking hard boil a dozen eggs. Cover the eggs with cold water, bring to a boil, then remove them from the heat, cover the pot and let them sit for about 20 minutes. Run them under cold water, peel, and slice.

Drain the potatoes and run them under cold water to cool them off. Slip the skins off of the potatoes, they should come off easily, and then cut into even sized chunks.

In a large bowl combine the potatoes and sliced eggs, season with salt, pepper, and oregano and then drizzle about 1/2 cup of extra virgin olive oil into the bowl. Toss gently with your hands or a large spoon. Adjust the oil and seasonings to taste.

You can serve this warm or cold. If you chill the potato salad beforehand it may dry out a little in the fridge as the potatoes will continue to absorb the oil. If that happens, just drizzle in a little extra oil and give it a gentle toss before serving.

**NOTE** – You can use whatever potatoes you have on hand for this recipe, they will taste just as good in the salad. I happen to love Yukon Golds because they have a nice buttery flavor and creamy texture.

Also, you can adjust the ratio of potatoes to eggs to your liking. Sometimes I will add in a few extra eggs, you just have to adjust the seasonings and oil.