Frittata

Last week I bought some lovely fingerling potatoes from the farmers' market and roasted them. Today I sliced them up and put them into a yummy frittata, an Italian style omellette.

1/2 cup minced onion
2 cloves garlic, minced
1 cup sliced roasted potatoes
4 oz. turkey deli meat
1/2 cup shredded gruyere
1 bunch basil, julienned
9 eggs, scrambled

Saute the onion and garlic in olive oil for about 5 minutes. Add the turkey and potatoes, saute about 3 minutes. Sprinkle with cheese and basil, then immediately pour scrambled eggs over the entire mixture. Stir gently for the first minute - basically just moving the stuff around enough to let the eggs get in all the in-between spaces. Cover and cook on low heat for about 5 minutes. When eggs are mostly set, except for the top, place under broiler for 3-5 minutes to finish it off. You could also add more cheese to the top, if desired.

Unfortunately I only took a picture of my frittata's underbelly; the top looked much nicer. You can adapt this recipe to whatever you have on hand - leftover boiled potatoes or hashbrowns are nice, and other good filling ingredients include asparagus, mushrooms, zucchini, grilled peppers, and tomatoes. You can also use leftover pasta as your starch. I can never decide which I like more, the potatoes or the pasta.

It's great with a salad, hunk of crusty bread, and bottle of wine. Tonight I had a little insalata di pomodoro: just sliced tomatoes from the garden, garnished simply with basil, sea salt, and olive oil.


Sure way to tell that its officially summer.