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Monday
Dec142009

Emergency Frittata

potato and feta frittata

10:00 p.m., I'm straightening up the house before bed, and remember I'm supposed to bring snack to my mom's group. Rarely is my refrigerator as empty as it was on Wednesday night.  If it's rice, dried chickpeas, or canned tomatoes you're after, I'm your gal. Otherwise, it's emergency frittata time.

Unless things are really dire, I've always got a carton of eggs and some bits of cheese, and I lucked out with a half pint of cream. Nothing green, so settled for onions, potato, and a few of the plump sundried tomatoes from DeLaurenti's that have saved me a million times.

I gave a bunch of frittata tips here.  If I posted every one I made, I'd lose readers in a hurry.  We eat them for dinner, I bring them to potlucks.  They're best at room temperature and easy to transport.  You can serve it in the skillet or slide the whole thing out on a flat plate and cut it on arrival.  I know there are a lot of nonstick-avoiders out there.  You're more conscientious than me.  I couldn't do without my 10 and 12 inch nonstick skillets, a $50 Calphalon set.  For perfect eggs, it's hard to beat them.  Like I've said before, top quality isn't paramount where nonsticks are concerned--they won't last a lifetime no matter what you do. Essential for frying up potstickers, too.  I haven't written about frozen potstickers yet, but they keep me in good standing with my kids.  If I didn't vary all our kale and curries with potstickers, I'd have a revolt on my hands.

Potato Feta Frittata
Frittatas are perfect vehicles for leftovers.  You can vary just about everything in here according to your inventory.  This is just an example of one that's materialized recently in my kitchen.  I cut it  into 16 little wedges so all of us multitasking mothers could eat them while chasing children.  If you were going to sit down with a fork, you could definitely make the pieces bigger.

2 Tb. olive oil
1 small onion, very thinly sliced into rings
1 small potato, very thinly sliced into rounds
salt and pepper
8 large eggs
1/2 c. cream
1/2 c. crumbled feta cheese
1/2 c. grated parmesan cheese
1/4 c. plump sundried tomatoes, julienned
handful fresh herbs (I used oregano, but you can use parsley, cilantro, whatever you have around)

Preheat oven to 375.

Heat olive oil in a 10" nonstick skillet.  Add onions and saute over medium high heat until soft, about 10 minutes.  Add salt and pepper to taste, then add potato rounds, making sure as much of their surface as possible is touching the pan so they get browned and a a little caramelized around the edges.  Stir a couple times so both sides of the potatoes get cooked.

Spread onion/potato mixture evenly around the pan.  Whisk eggs and cream together, then pour over onion mixture.  Turn heat down to low, cover, and cook until eggs are starting to set, about 10 minutes.  Sprinkle cheeses over eggs, then sundried tomatoes and herbs.  Cook for about 5 more minutes on the stovetop, then finish, lid off,  in preheated oven until eggs are puffed and just set in the center, about 5 more minutes.

Let cool before slicing.

Reader Comments (12)

I am sucha fan of frittatas... they really are a lifesaver sometimes! And this one sounds so good! :) As soon as I find my kitchen amidst the boxes and paint cans, I'm looking forward to cooking again! :)

December 14, 2009 | Unregistered CommenterApril

That looks awesome!

December 14, 2009 | Unregistered Commenterpds

frittatas have saved me many a time as well. i'm sure the moms raved about it and you were their idol when they probably bring bunny crackers and string cheese. i know that's what i could have dug up! :)

December 14, 2009 | Unregistered Commenterbethany

Sarah, I just found another food blog that I thought you might enjoy (if you haven't heard of it already...)! I was just browsing a little bit, and stumbled upon Natalie's Killer Kitchen (http://www.natalieskillercuisine.com/)... she's a chef by trade, but a lot of what she makes looks to be easy enough for an amateur like me... I thought I'd pass it along to you, as I know you have an abundance of other food blogs that you like to refer to. :) Have a Merry Christmas... I'm looking forward to what you have in store for us over the holidays! :) ( And I'd still love to get that Cranberry Pinwheel recipe from you...)

December 14, 2009 | Unregistered CommenterApril

Hooray for frittatas! They elevate an ordinary egg to a whole new level. I rely on my nonstick skillet, too!

December 14, 2009 | Unregistered CommenterPam

Oh it looks so tasty! I love frittatas since they are crustless. A) I am lazy about making crust and B) its just easier crustless when one is gluten free. I wish I could sample a slice! I always forget about sun dried tomatoes. I should pick some up soon.

Cheers!

December 14, 2009 | Unregistered CommenterAlecia

That looks delicious :)

December 14, 2009 | Unregistered CommenterHélène

another comment: how do people live without eggs? seriously...my family would starve.

December 14, 2009 | Unregistered Commenterbethany

Thanks for the window into your last-minute meal prep! I am always looking for quick, emergency entrees, and I am tucking this idea way for just that situation. Looks delicious!

December 15, 2009 | Unregistered CommenterShannalee

Your new site is beautiful! So is your frittata. Frittatas and I have been best friends for years. They never let me down when I'm hungry or tired.

December 15, 2009 | Unregistered Commentersusan from food blogga

Just made this, except fresh cherry tomatoes instead of sundried and little dollops of leftover pesto dip. My parents took one look at it and ditched their salad (stealing my leftovers, might I add.) Sooo good.

January 14, 2010 | Unregistered CommenterAJ

[...] sure I’ve explained my need to cook my stress. Tonight I found an excellent recipe from In Praise of Leftovers. Though I was not in an emergency, her emergency fritatta was just what I wanted. A few alterations [...]

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