Well, this is just terrible. I threw away the recipe by accident, and so now I’ll have to try and remember what I did three weeks ago when I made this to clean out the fridge before my trip home to the US. I read through a couple of blog posts about cooking up frittatas before I attempted my own: the kitchn’s Weeknight Recipe: Potato, Red Pepper, and Feta Frittata, Just Bento’s Rice cooker frittata with summer vegetables, and Simply Recipe’s Spinach Frittata Recipe. It was my first time to make (and eat) a frittata, which to me is basically a hearty omelet. Looking back on those posts now, I basically modified the kitchn’s recipe and skipped the oven-baking since I only have the microwave-oven-toaster oven combination that is so popular in Japan, and no oven-safe skillet.
- 1 large onion, diced
- 6-8 small potatoes, diced
- 1 bell pepper, diced
- 1 head of broccoli, chopped
- 1 1/2 tsp. dried thyme
- 6 eggs, lightly beaten
- 1/3 cup Parmesan cheese
- shredded mixed cheese for topping
- salt and pepper
- Saute onions with olive oil, salt, and pepper.
- Add the potatoes and cook.
- Add the broccoli, bell pepper, and thyme and cook.
- Mix the eggs and Parmesan cheese together. Add to pan and stir the vegetables until the eggs are evenly distributed.
- Cook 5-8 minutes on one side, covered with a lid, then attempt to flip it over without breaking it* and cook the other side for another 5-8 minutes, covered.
*I broke mine. ;)
I think I added the shredded cheese on top before flipping also, so it melted into the frittata after flipping. I used the lid to help retain heat since I wasn’t planning to bake it in the oven.
What to do with leftover frittata:
Freeze it! That’s what we did.
We took some out of the freezer yesterday and re-cooked it in a pan, chopped up and mixed with Taco Seasoning. We used it as a filling with chorizo sausage, salsa, and cheese to make breakfast burritos. :) Mmmm…