The Best Frittata with Potatoes & Chives
I’ve never been the biggest fan of frittatas. Eggs cooked any other way? I love them. Eggs baked in a quiche? Delightful! Frittatas however always seemed to get that overcooked egg smell that brought my stomach to the point of first trimester nausea even when I wasn’t pregnant. So, I gave up on frittatas even though the idea of them was oh so, appealing. I stumbled across a recipe for a slow cooked frittata while perusing a giant Cook’s Illustrated tome at the used book store and I thought, “hello, why didn’t I think of that?” The slow cooking keeps the eggs from getting a rubbery texture and overcooked taste, while my personal addition of heavy cream keeps the texture silky, smooth and quiche like without adding buckets of cream (or rolling out a pie crust on a Tuesday morning.) The potatoes add a satisfying and filling carb element that makes it the perfect one pan breakfast or lunch. The leftovers also make delightful sandwiches between two slices of sourdough!
Makes 4-6 servings
½ pound of baby potatoes, thinly sliced
3 tablespoons butter
12 eggs
½ cup heavy cream (or half and half)
1 teaspoon salt
fresh pepper to taste
½ cup freshly grated parmesan cheese
a handful of diced fresh chives
Directions:
Preheat the oven to 300 degrees F. In a large oven proof skillet heated over medium heat, melt the butter. Add the thinly sliced potatoes and sauté them until they are just tender. This should take about 10 minutes. Whisk the eggs in a large bowl with the heavy cream, salt, and pepper until very incorporated, you don’t want to see streaks of egg whites. You can even do this in a blender quickly, taking care not to overdo it. Pour the egg mixture over the sauteed potatoes. Use a rubber spatula and move the potatoes around with the eggs a bit, trying to spread them out evenly. Sprinkle the chives and parmesan over top. Pop it in the oven for about 20 minutes. You want the eggs to just be set, not too jiggly, but not set hard. Take it out of the oven and let it cool for about 5 minutes, slice and serve!
