Blog and Pictures by Zeke Rothschild-Checroune
Eggs for dinner? Yes, please.
I wasn’t planning on sharing this particular recipe, but given my son’s reaction and repeated statements of “Daddy, this is so good!” I figured that I should share the joy. The joy of the powerful Frittata!
It’s easy to make, healthy, and tastes great. Plus, it’s filling enough to be eaten for breakfast, lunch, or dinner. “Frittata” it’s even fun to say out loud!
Here’s what you need:
- 1 large potato
- ½ an onion
- About 4-5 mushrooms
- 4 large eggs
- A splash of milk
- A teaspoon of black pepper
- ¼ cup broccoli
- A slice or two of Swiss or mozzarella cheese
- A tablespoon of vegetable/olive oil
Here’s what you do:
- Start with the potato. First, wash it well, and then take out the grater. While grating the potato, heat up the frying pan and add your vegetable or olive oil to a medium temperature. Once you’re done grating, the pan should be ready for the potato. Start with this step because the potato takes the longest to cook.
- Take out the onion and mushrooms. Chop finely and add to the potato in the frying pan. Mix well and make sure to flip the grated potatoes from time to time to make sure it cooks well around.
- In a bowl, crack the four eggs and beat well, adding a splash of milk and black pepper to taste. The milk helps the eggs stay nice and fluffy while they cook.
- After the potatoes, onions and mushrooms have started to brown a little, you can add the eggs to the frying pan. Just make sure that the potatoes are evenly distributed in the pan first and pour the eggs over the potatoes evenly.
- As the frittata starts cooking, take out the broccoli and wash well. Chop into small pieces and spread over the eggs.
- Place the cheese on top to your desire.
- Cover the frying pan and turn down the heat just slightly. Covering the pan will help the frittata cook evenly (not just from the bottom-up) and speed up the cooking time.
- It will take about 10 minutes to cook. Just enough time to toast some bread, set the table, and prepare a side salad.
- Once the eggs are no longer watery, and the cheese is melted, your dish is ready.
- Serve with a side of salad, left over ratatouille, or hot soup.