This recipe is one of those dishes I like to throw together when the larder is getting low, but I don’t want to go shopping. It is made with potatoes and eggs, two basic ingredients that I always seem to have on hand. The nice thing about it is you can modify the recipe to suit your tastes and what you have available. Bits of bacon, fresh mushrooms or even spinach would be tasty additions. And if you are on a restricted diet you can use 16 ounces of egg substitute, low-fat cheese, skip the salt and replace the butter with a low calorie margarine or even olive oil.
This dish is delicious for breakfast, lunch or dinner!
2 cups peeled and thinly sliced potatoes
1 tbs. butter
1/3 cup sliced green onions
1 tsp. dried basil
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, minced
5 large eggs
1/4 cup milk
3 /4 cup shredded sharp cheese
Place the peeled potato slices in a saucepan with enough water to cover. Bring the water to a boil, cover the pan and reduce the heat. Simmer the potatoes for about 15 minutes or until tender. Drain the potatoes and set aside.
Melt the butter in a 10 to 12 inch oven safe skillet over a medium-high heat. Gently toss the potatoes, onions, herbs, salt and pepper in a bowl until evenly incorporated. Add the mixture to the skillet and saute for about 2 minutes.
In a medium sized bowl mix together the eggs, milk and cheese.
Spread the potato mixture evenly in bottom of skillet. Pour the eggs, milk and cheese over the potatoes.
Reduce the heat to medium-low and cook, uncovered, for 8 minutes or until almost set. The center will still be somewhat loose.
Remove the skillet from the stovetop and place it under a broiler for 3 to 5 minutes. This will cook the frittata through and nicely brown the top. I like to sprinkle a little extra cheese on top during the last 30 seconds of broiler time.