Scene: You are invited to your family’s Easter brunch, and you are nearly thirty years old. It occurs to you that it is no longer socially acceptable for you to show up empty-handed. Obstacle 1: you did not budget for this. Obstacle 2: you do not know how to cook. Obstacle 3: you have a bunch of vegetables sitting around waiting to be used, but they don’t seem to go together.
Enter: the frittata. A frittata is the midpoint between a quiche and an omelet, and it is the ultimate cure to what-do-I-make-itis. There is only one governing rule of frittatas and it is this: chop up all of your stuff, saute, add eggs, and bake. This particular baked frittata recipe uses your rogue pantry potatoes (we all have them), your about-to-expire greens (guilty again), and a big handful of Parmesan to turn your kitchen scraps into your brunch masterpiece. Make one for your next gathering and leave the cooking stress behind.
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Fresh Baked Frittata with Potatoes and Greens Recipe
It's a frittata freestyle! Load this dish up with your leftover veggies and pop it in the oven.
Makes: 6 servings
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 large russet potato, peeled and sliced into 1/4" rounds
- 1/2 medium yellow onion, thinly sliced or chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 3 large handfuls spinach or dark salad greens (we used baby kale and arugula)
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 8 large eggs
- 1 cup grated Parmesan
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet (we used a 12-inch, add two-three extra eggs for a 14-inch), heat one tablespoon of olive oil over medium heat.
- When the oil shimmers, add the potato rounds. Cook for two-three minutes on each side.
- When the potato rounds are just beginning to soften, add the onions. Saute for two-three minutes, continuing to stir and gently turn the potatoes, then add the garlic. When the onions are translucent and the garlic is fragrant, add the greens.
- Saute all the vegetables together until the potatoes are tender and the greens are wilted.
- Beat the eggs in a large mixing bowl with the Parmesan, Italian seasoning, and a quite-generous dash of salt and pepper. Gently fold in the sauteed vegetables and combine.
- Grease the now-empty skillet with an additional two teaspoons of olive oil. Pour the egg mixture into the skillet, and jiggle the pan and/or use a spatula to spread the vegetables in an even layer.
- Bake the frittata for 20-25 minutes, keeping a close eye on it (it will burn quickly). The finished frittata will be firm, and a knife inserted in the center will come out cleanly. Broil for two-three minutes at the end for a toasty appearance (again, watch closely).
- Slice and serve the frittata.
Notes and Nutrition Information
This frittata will keep for up to four days in the refrigerator. It’s a convenient choice for meal prep.
Add a dash of red pepper flakes to the egg mixture for a spicier, more flavorful frittata.
One sixth of this recipe as written contains approximately 353 calories, 21 grams of fat, 13 grams of carbohydrates, 23 grams of protein, 1 gram of fiber, 2 grams of sugar, and 659 milligrams of sodium.