Eggplant Potato Frittata
We've eaten our share of grilled eggplant this summer. I love to grill a bunch of fat, spongy rounds, then stick them in the fridge to use when the Leftoverist Spirit strikes. Eggplant is one of those inhospitable foods. It doesn't say "Enjoy!" like a crisp apple or ripe tomato. Aside from its its stunning color, it pretty much says, "Stay away!" What the hell do you do with these things, anyway? I think so many people have eaten it underdone or oily that it's given the poor thing a bad name.
Also, they're not cheap in the grocery store, so you don't want to spring for one, try your hand at preparing it, then end up gagging. That doesn't sound fun. I buy mine at MacPhersons, where they generally run around $1 or $1.50 each. That's a lot of food for 100 cents, even if it is inhospitable.
This eggplant was grilled for an orzo salad with feta and hazelnuts that I served last weekend. With more of that half gallon of cream (I can't decide if this particular leftover is fortunate or not) and tons of eggs, it made the creamiest, most custardy frittata with a wonderful smokiness.
I'm going to stop talking about eggplant so I can go ape about frittatas. Here's why I love them:
- You don't have to bother with a crust like you do with a quiche
- They are a lifeboat for leftovers, just like fried rice, galettes, soup, pasta
- They are delicious hot, cold, or room temperature
- They're sturdy and portable
- You audience always thinks they're harder to make than they really are
And here's a few tips:
- I know there's lots of folks that are anti-nonstick, but nonstick skillet really saves you here. You could also use a well-seasoned cast iron pan, but it doesn't have the sloping sides that make it easier to remove your perfect wedges.
- You can use cream, half-and-half, or milk--cream produces the best flavor and texture, of course, but you will die earlier.
- It's important to cook it over low heat--if you turn it up, it will be too brown or burnt on bottom and the eggs will be tough. If you're looking for something super quick, scramble eggs instead.
- Whatever veggies I saute first (onions, very thinly sliced raw potato, rounds of cooked potato, squash, greens, etc.) I leave there and just pour the eggs over the top. The first layer of veggies forms a nice barrier for the cooking eggs so they don't get too tough on bottom.
- The layer over the eggs is whatever cheese I have on hand (sometimes a lot, sometimes a little), usually some fresh herbs, sometimes little olives, diced peppers, cherry tomatoes. I pay attention to color here.
- I cook the frittata on the burner until it's almost done--the center is still a little wiggly. Then I put it into a preheated 400 degree oven for the last 5 or 10 minutes. This browns it and helps it puff up. BE VERY CAREFUL when you remove it from the oven. That handle will be so stinking hot. I've gotten so many burns on my forearm this way. I'm sure you will be less distracted and more careful than I usually am....right?
- I often use stale bread as a base for a frittata. Cut it into cubes and saute it in olive oil. Pour your egg mixture over the top of this, and you have a kind of stovetop savory bread pudding.
Whew. Tutorials (and this isn't even one) wear me out, I've noticed. I'm glad there are bloggers out there who go to the trouble to teach things in a step-by-step way. That's not my calling in life. Basically, you just have to hang around me long enough, and eventually you might learn something. Sorry.
I would never grill eggplant just to put into a frittata, but I'm not against it. Just lazy. Some other uses for grilled eggplant, should you attempt it: on sandwiches, hot or cold; tossed with pasta, cream, fresh herbs, and a little tomato paste; chopped and sprinkled on pizza or smashed and used as a pizza base; in a galette; in pita bread with feta and some tahini yogurt sauce.
I'm still having so much fun being here with you. Thank you for your comments, emails, good questions, and incredible word-of-mouth marketing. When Jordan moved to NYC, I said, "Awesome! You're like a virus! Now everyone will know about In Praise of Leftovers." Ridiculous. And true.
Eggplant Potato Fritatta
Obviously, feel free to make substitutions here based on the all the above rambling. If you don't use potatoes, saute an onion instead. You can halve this recipe and use a smaller 10" nonstick, too.
1 medium eggplant, cut into 1/2" rounds
olive oil
10 large eggs
1 1/2 c. cream or half-and-half OR 1 c. whole milk
1 russet potato, cut into very thin rounds OR handful of boiled potatoes cut into rounds
1 1/2 c. shredded sharp cheddar (or almost any other cheese you can think of)
handful chopped fresh herbs (I used chives and lemon thyme)
slivered fresh red chile
salt and pepper
For eggplant: Prepare BBQ (medium-high heat). Brush eggplant rounds with olive oil and salt. Cook until charred and softened, turning occasionally, about 6 minutes. Set aside. When cool, roughly chop.
For frittata: Preheat oven to 400.
Put a tablespoon of olive oil into a large 12" nonstick skillet and heat on medium-low. If you're using cooked potatoes, just line the bottom of the pan with them. If you're using raw potatoes, saute them until they are very nearly cooked, about 10 minutes. They need to be THIN for this to work.
Beat the eggs and cream with some salt and pepper, and pour this mixture over the potatoes. Drop the eggplant in, spreading around evenly. Turn the heat down to low, and let it cook slowly for at least 20 minutes. You can put a lid on it if you want.
Sprinkle with cheese and fresh herbs, and chile and cook for a couple more minutes. Transfer to the preheated oven and cook for about 10 minutes until frittata is golden and puffed.
Let rest 10 minutes before slicing. Can be served at any temperature, but my favorite is room temperature. I just leave it sitting on the counter.
August 26, 2009
Reader Comments (28)
I am so thankful for this post. I have 2 beautiful eggplants and one giant zucchini sitting on my counter waiting to be eaten. I have been waiting for inspiration.
I also have a box of orzo and that salad sounds delish if you ever want to share that recipe. ;-)
Love the line about Jordan, "you're like a virus." Killin' me + it's true. She's the only kind of virus you actually want to have in your life. My favorite way to eat eggplant is definitely grilled on a sandwich mixed with other grilled veggies like red peppers or in your ratatouille. It's definitely a mixer vegetable for my tastebuds and not a stand alone love.
Now that I think about it another way I love eggplant is in Trader Joe's pre-made eggplant and red pepper spread. I think there's eggplant in there.
Shared my second savory galette attempt with a few co-workers yesterday - awesome. And now we're having a galette party when my friend/co-worker Chelsea leaves for school :) Thank you buttery goodness.
My question is, do your children eat frittatas? Mine won't and it really is a shame because they are so great and all purpose. My guess is if I served them on a regular basis they would eventually, I am just to lazy to get to that stage.
I always used to burn my arm on any pan handle that came out of the oven until I started placing an oven mitt directly over it. My brain just always said pan handle equals cool, even if I had just removed it form the oven.
i especially love the sounds of the frittata with stale bread. Maybe frittatas will start to make an appearance at my table...
-Robin
if I hadn't used up the remainder of the eggplant last night in pasta, I'd be making this for lunch today!
cheers,
*Heather*
How did you pinpoint my eggplant aversion so well? It's seedy, hard to prepare, expensive, doesn't taste like anything - I know, I know, I just need to learn how to work with it, right? However, count me as a member of the frittata fan club. I make these often, but it's refreshing to get a peek on how other people do it. We're on the same page with finishing it off on the oven - I've tried flipping it in the pan. Disaster. And I've never thought of bread cubes, great idea.
Just wanting to let you know that I'm moving and kid-less for a while. And I have no food in my fridge. And I'm one light rail stop away from your house.
/shameless
Hi, I found you from Dana Treat and am very excited! Love your photos and humor! This frittata looks delicious but I'm with you- I always burn my hand taking out from the oven. No matter how many times I try to warn myself ahead, it never fails!
Sarah- I have a several peaches and nectarines on their last leg and would love to try a galette. I checked out the apricot galette recipe, can I replace them with peaches or nectarines? Thanks!
Yes! Since peaches and nectarines are juicier than apricots, just make sure to toss them in a little flour. For one galette, I'd use about 1/4 c. flour and 1/2 c. sugar. I don't know what my other recipe says....
I wished I like eggplant! This is delicious and I agree with every reason why frittatas are so great - such a great way to use leftovers!
Sarah,
Finally had the opportunity to really read and enjoy your site!! Of course, I read all your praises left before the end of the school year but this has been a marvelous treat to sit down and read about your life while picking up some delicious recipes! You are amazing!
All the best,
Stephanie
We are such beggars. But I'm okay with that.
Hi Stephanie! I hope you've had an incredible summer. Thanks so much for stopping by here.
Wyatt's reading like a champ because of you :)
Hi Biz! Thanks for stopping by here. Sounds like you're in good company with the other Eggplant Avoiders!
Hello! Thanks for stopping by. That was so sweet of Dana to endorse me. She's an amazing cook.
Ok, thanks to The Leftoverist™ I realized that I did have food that I could cook. I started with some roasted potatoes, realizing I could save some to use throughout the week. And I have a piece of leftover baguette. And some cheese. And some eggs. This is one of the many things I love about this blog, stretching me to look again, to take another look, to decide that the glass is half full.
This is no way means that I'd turn down a dinner invite.
hey sarah..... the end of my nonstick is drawing nigh. any pans that you'd recommend? especially for yummy fritattas that can be shoved in the oven. thanks! cj
Hi CJ! Do you mean that your pan is wearing out, or that you are swearing off nonstick? If it's the former, the best advice I ever got about nonstick is to buy cheap ones because they're not meant to last for more than a few years anyway. It's worth it for the things that can't tolerate anything else.
If you're swearing off them (Teflon guilt), a cast-iron skillet would work as long as it's well-seasoned. You really can't use a stainless skillet, though. It will stick like crazy.
I often do a baked frittata, sometimes called a strata, which is all in the oven. I usually do this with stale bread. Dump a bunch of stale bread cubes in a square of 9x13 pan, pour the egg/cream mixture over, top with cheese and herbs, bake at 350 till done. My savory bread pudding recipe is basically this.
Shameless begging = Dinner for the crazy lady. I don't think I'm allowed to be proud for stooping so low.
Since Sarah said to go cheap, I thought I'd chime in with this beauty I bought recently.
http://www.amazon.com/gp/product/B0001LO5FO/ref=ox_ya_oh_product
(I'm too tired to do the html for it, sorry.) Anyway, it's a Cuisinart non-stick. It's cheap, and it works wonders, better than almost all of the fancy kinds I've used at my friends' houses.
thanks, y'all! i just need to replace the 10-year old, splotchy beauty. too much sun & heat = dry and flaky. thanks, again!
Oh my this looks so good. I love healthy meals.
[...] Eggplant Potato Frittata by In Praise Of Leftover. [...]
GREAT frittata tips! Coincidentally, I made an impromptu frittata for brunch just this morning with leftover leeks, tomatoes, and pecorino (scraped off the top of a disaster gluten-free pizza I attempted last night ... bad crust, great topping!). I'm a nonstick fan myself, and definitely in the camp of "saute everything in the pan in the order of cooks-longest-to-cooks-shortest, then pour in the egg mixture". Easy peasy! I'm intrigued by the idea of bread as a base; I've gone Spanish-style with potatoes, but everyone has the dregs of a baguette or loaf of anything lying around.
Oh - and I agree about using cream to mix with eggs; I use that unless I'm out ... love the line about dying earlier if using cream!!