Shared by Devra Ferst
Shared by Devra Ferst
Frittata With Seasonal Vegetables and Cheese
Yield: 2-4 servings
Frittata With Seasonal Vegetables and Cheese
Yield: 2-4 servingsIn the Ferst family, frittata is the ultimate way to use up leftover vegetables and nubs of cheese. Almost any simply seasoned roasted vegetables work well in frittata, but if you don’t have them on hand, Devra recommends this combination.
Ingredients
- ½ medium yellow onion, finely chopped
- 2 tablespoons olive oil, divided
- 10-12 grape tomatoes (approximately 1 cup)
- 8-10 small golden potatoes, cut in half (approximately 1 cup)
- 1 cup thinly sliced lacinato kale
- 6 eggs, beaten
- ⅓ cup goat cheese, crumbled or parmesan, grated
- Salt and pepper to taste
Preparation
Step 1
Preheat oven to 400°F
Step 2
Prepare the vegetables: Fill a small saucepan with water, add potatoes and 1 teaspoon salt. Boil and allow to cook until potatoes are tender, approximately 8 minutes. Remove with a slotted spoon and set aside.
Step 3
Meanwhile, In a heavy-bottomed skillet, combine the onions and 1 tablespoon olive oil, cook over low heat, stirring occasionally until onions are translucent and just starting to brown, approximately 15 minutes.
Step 4
In a separate cast iron skillet, stir together the tomatoes and remaining 1 tablespoons of olive oil. Tuck into the oven and roast until tomato skins start to burst, approximately 15 minutes.
Step 5
Add the cooked onions and potatoes to the pan with the cooked tomatoes, add kale and combine gently until all leaves are coated. Season with salt and pepper and spread fillings evenly across pan.
Step 6
Pour eggs evenly over vegetables, season again with salt and pepper, sprinkle cheese across top. Tuck into oven.
Step 7
Bake until center is set, approximately 12-15 minutes.
Step 8
Broil for 1-2 minutes, watching carefully, to create a golden crust.
Step 9
Allow to cool for 10 minutes before serving.
