I have gone on and on about my love of breakfast foods in so many posts, that I will not be doing that today. But I still love breakfast foods and they should be incorporated for all meals of the day.
One of my first posts was a frittata, featuring dandelion greens, potato, and mozzarella. At the time, I lived with 4 other girls and we had a cast iron skillet that made it easy to take a frittata from the stove to finishing in the oven. For some reason, I don’t have one in my kitchen now, so any frittatas have to be made in a Dutch oven, since I’m not totally sure any of my frying pans are oven safe.
So when I saw this article about flipped frittatas from Serious Eats, I was intrigued and so impressed that someone had such an easy way to make one, without using the oven. This party trick is doubly useful in the summer when it’s too hot to heat up the whole house with the oven anyway.
Food Geek Book Alert: Have you seen the book The Food Lab, by J. Kenji Lopez-Alt from Serious Eats? It is an awesome resource (or cover-to-cover read if you’re like me) for the scientifically-tested best way to make all kinds of basic and more complicated foods, from grilling a steak to the best pancake batter, to every way you could want to cook your veggies. The sciencey bits are interspersed with sarcastic jokes, and there’s a recipe to go with every concept, in case you need to do some of your own science. If you need to know the how and why of everything you cook, you probably need this in your life.
This recipe uses sweet potato, feta, thyme and parsley because that’s what I had in the pantry/fridge/herb pots on the deck. The beauty of a frittata though, is that you could throw in whatever weird and wonderful combination of ingredients you have on hand and it will be great. Also, I used a larger frying pan because the smaller one was dirty. Serious Eats recommends using a 10-inch pan, which will give you a thicker frittata than the pancake-esque one I made.
This recipe makes 2-4 servings. Leftovers can be covered and stored in the fridge. I ate my leftover slice cold for lunch, or you can heat it up in the microwave.
- 6 eggs
- Pinch each salt and pepper
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 1 large sweet potato, peeled and diced
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh parsley
- 1/4 cup crumbled feta cheese
- Beat eggs with salt and pepper in a small bowl until light and fluffy. Set aside.
- Heat 1 tbsp olive oil in a 10-inch non-stick skillet. Add the onion and cook until translucent, roughly 3 minutes.Add onion to egg mixture.
- Heat another 1 tbsp olive oil. Add sweet potato and cook, stirring occasionally, until softened, roughly 6-8 minutes. Add to egg mixture. Beat in herbs and feta.
- Heat remaining 1 tbsp oil and swirl to coat entire pan. Scrape in egg mixture and let cook 3 minutes, or until the bottom is lightly browned and top is starting to set. Lightly press in edges of frittata.
- Carefully place a plate over top of the frittata. Over a sink, quickly flip the pan so the frittata is upside-down on the plate. Gently slide frittata back into pan to cook the other side, 2 minutes.
- Carefully flip out of pan and serve.