I was looking for a quiche recipe but decided it would take hours to do given that the pie crust has to rest for a couple of hours so I opted for a frittata recipe. On first glance, this recipe by Pioneer Woman didn’t look that good but I decided to try it anyway. The ingredient combination was surprisingly delicious and the fresh kale added so much color to the frittata. I added a roasted heirloom tomato and prefer fresh sweet peppers over canned so roasted those too. I never have a baked potato sitting in my refrigerator so I had to bake one. I coated it with butter and olive oil and a pinch of sea salt and roasted it at 375 degrees F until a fork could be inserted easily and the potato could be smashed with the fork. Different herbs such as chives or basil would be good in this recipe. I served the frittata with some fresh fruit. The frittata was so filling we went for a hike afterward. We finished the leftovers the next day by lightly heating the leftovers in the oven. Enjoy!
Serves: 4 adults
For roasting the peppers and tomato
- 3 sweet baby peppers sliced thinly
- 1 large heirloom tomato or 2 Roma tomatoes chopped into large irregular cubes
- 1 tablespoon extra-virgin olive oil
- couple of pinches of cane sugar for sprinkling on the tomatoes (optional)
- pinch of sea salt for sprinkling over the tomatoes
For the rest of the dish…
- 12 eggs
- sea salt and freshly ground pepper
- 1/4 cup parmesan cheese grated
- 1/4 cup mild cheddar cheese grated
- 2 tablespoons butter
- 1/2 purple onion finely chopped
- 1 baked potato cut into cubes
- 2 cups baby kale or spinach
- 1/4 cup black or green olives
- Preheat your oven to 375 degrees Fahrenheit and place the tomatoes and peppers in a baking dish on separate sides of the dish. Coat the tomatoes and peppers with the olive oil. Sprinkle the sea salt and optional cane sugar over the tomatoes. Roast the tomatoes and peppers for about 20 minutes until they are caramelized. Remove from the oven and set them aside.
- Crack the eggs into a medium-sized mixing bowl, and whisk them well. Add the grated parmesan and cheddar cheeses to the eggs and whisk again to combine.
- In a medium-sized non-stick skillet, over medium heat, melt the butter and sauté the purple onions a few minutes until they are just barely lightly golden. Add the baked potato cubes, 2 cups kale or spinach, olives, roasted tomatoes, roasted peppers and eggs. Stir well with a wooden spoon to combine and cook over medium heat for a couple of minutes until the eggs are just starting to set on the sides.
- Generously butter a medium-sized cast iron skillet and transfer the frittata to the skillet. Place the skillet in the pre-heated 375 degree Faherenheit oven and bake the frittata for about 10-12 minutes. Remove it from the oven when the frittata is starting to turn golden on the edges and the top is set but don’t allow it to overcook.
- Let the frittata rest for a few minutes then cut into slices and serve.