Frittata

Frittatas are so much easier than people think. The only catch is that they require having a pan that you can use on the stove and the oven. I just got one the other day (found a GREAT deal at TJ Maxx). You can cook them completely on the stove, but the top won’t be nice and brown. You can add any ingredients you wish to customize the flavor. This is just one that I prefer.

4 tablespoons olive oil
2 (7-ounce) potatoes, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated cheddar cheese
1 tomato, diced
4 slices bacon, cooked and crumbled

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, cheese, tomato, and bacon in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

The cook time can vary from oven to oven. Cook until you feel the eggs are cooked the way you like. 4 minutes in the oven may be too short. Mine took 8.