Weeknight dinners are a dilemma. You need to come up with something quick, but your family doesn’t want the same thing over and over again. Enter the Frittata. A favorite dish of Mother’s Day brunch and for using up left-overs, this egg dish is extremely versatile and makes a great quick meal choice. Just keep a few key ingredients in your fridge and you’ll be ready to whip up a quick meal in 30 minutes.

Like I mentioned, the frittata is infinitely versatile. This egg dish is a carrier for all sorts of meats, vegetables and cheeses. Don’t want potatoes? Substitute it with a few cups of sautéed vegetables (asparagus and zucchini are a great combination). Try adding a cheese instead of meat. Make it your own with your choice of flavors.

Meaty-Potato Frittata

  • 1/2 cup Onion, diced
  • 3 Tbsp Olive Oil
  • 8 Eggs
  • 1/2 Cup Milk
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 Cups cooked diced potatoes
  • 8 Ounces meat (diced ham, corned beef, turkey, etc)
  1. Pre-heat the oven to 350 degrees. In a 10 inch cast iron or oven-safe pan sauté the onions in the olive oil for about five minutes. Meanwhile mix the eggs, milk, salt, and pepper in a bowl.
  2. Add the diced potatoes and meat to the pan and heat through. Add salt and pepper (maybe a splash of cayenne to taste).
  3. Pour egg mixture in the pan. Stir gently, for about a minute, until well distributed and eggs are starting to set.
  4. Place in oven and cook for 15-18 minutes. Start watching after about 12 minutes for the center to set. Alternately, towards the end of the cook, place the pan under the broiler to brown up the top.
  5. Remove from oven and allow to sit for a few minutes for the frittata to cool a bit. It will slice easier.

Serves 4-6