A very versatile dish my Mother made on meatless Fridays was a potato, pepper and mushroom frittata. It is delicious hot or at room temperature and leftovers can be reheated in the microwave. Mom would often use eggs in place of meat or poultry as she knew eggs were high in protein and had always been labeled “nature’s most perfectly balanced food”. In fact, eggs have been the standard which all protein foods are measured.
I love making this frittata,as it can be made in advance, kept in a warm oven (150°F) and served within an hour. I serve this at luncheons or for brunch and we also enjoy this as an entree for dinner. When served on the same dish with a salad tossed with an olive oil and vinegar dressing, the dressing runs into the frittata and tastes delicious!
- 1 large potato (Idaho or Russet),peeled and diced (2 cups)
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1 cup button mushrooms sliced (optional)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh basil finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- In an 11 inch non-stick, oven-proof skillet, heat oil over medium heat until hot.
- Add potatoes and cook, stir occasionally, until light brown about 15 minutes.
- Add peppers, stir occasionally, until cooked about 15 minutes.
- Add mushrooms (optional), stir occasionally, until cooked about 5 minutes.
- Season the vegetables with salt and pepper.
- Transfer the vegetable mixture to a bowl, set aside and let cool.
- Preheat Broiler
- Meanwhile in a large bowl, beat together eggs,salt,pepper and Parmesan cheese until smooth.
- Add vegetables to eggsand mix well.
- In the same skillet heat an additional 2 tablespoons olive oil, over medium heat.
- When hot, pour in the egg mixture.
- Use a wooden or rubber spatula to gently push egg mixture toward center to allow uncooked egg to run to bottom of pan.
- Once bottom is brown and eggs are semi-firm, place the skillet under the broiler for 30-60 seconds until the top is firm.
Alternative method if skillet is not oven-proof:
Once bottom of egg mixture is browned and semi-firm cover the skillet with a plate, invert skillet to release the omelet, and slide the flipped omelet back into the skillet. Cook 30-60 seconds till brown and firm.
Remove frittata to platter. Cut into 8 wedges. Serve hot or at room temperature.
Serve with a vinaigrette salad and sliced tomatoes.