Thursday, July 14, 2011

Potato, Arugula and Herb Frittata

Potato, Arugula and Herb Frittata
- 2 small red potatoes, quartered and thinly sliced
- 1 small yellow or white onion, thinly sliced
- Approx. 2 oz. arugula, stem ends removed and leaves roughly chopped*
- 8 organic eggs
- large handful parsley
- 10-12 basil leaves, chiffonade
- some chopped tarragon**
-  Olive oil
- Salt & pepper
Tabasco (optional)
*if you can’t find arugula, use spinach
** use whatever herbs you enjoy or have handy
Preheat the oven to 425
In a cast iron skillet (or other skillet that can go on top of and in the stove) heat 3 Tbsp olive oil over medium heat.
Add the potatoes and cook, stirring, for about 2-3 minutes
Add the onion, some salt and pepper, and cook, stirring, until softened, about another 8 minutes
Add the arugula and cook until wilted, about a minute
Meanwhile, in a large bowl whisk the eggs, herbs, salt and pepper
Once the arugula is wilted, add the egg mixture to the skillet
Cook for about 6-8 minutes, or until the center is starting to set
Put the skillet in the oven and cook for another 5 minutes (if you want, turn it up to broil for the last minute to get the top to brown a little)
Let cool slightly and serve with a dash of Tabasco if you like.

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