Looking for an easy one-pot meal? The frittata can be more than just breakfast, including brunch and lunch. Fill it with fresh veggies and good eggs like my recipe below and you'll have a powerful one-pan, moveable feast. A perfect take along for a picnic or al fresco meal.
A frittata is also the perfect way to repurpose leftovers like roasted potatoes; add fresh herbs for added flavor like spring chives or thyme.
Fresh Herb Frittata
Makes six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 Tablespoon olive oil
10 eggs, well beaten
2 Tablespoons water, optional
1/4 cup pancetta
4-6 each baby Yukon potatoes
1 shallot or 1 Tablespoon sweet onion
1 green onion
1 Tablespoon fresh basil, chopped
1/2 cup fresh mozzarella, sliced into small pieces
1/4 teaspoon hot sauce
fresh ground black pepper
Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees.
Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.
Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender.
Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion.
Cover or place pan in oven for additional 1-2 minutes or until firm yet moist.
Top with fresh basil. Serve warm or room temperature.