Is there anything easier than eggs for dinner? The beauty of eggs is that they can be cooked in so many ways that there is never a shortage of dinner possibilities. One of the most hearty egg dishes is the frittata. A baked egg pie of sorts that can be stuffed with so many different things that it is an easy crowd pleaser. Plus, its fast and uses only one pan! Winner! And, if you can whisk eggs and turn on the oven broiler, you can make a frittata! It is easy! I like a rustic frittata filled with potato and onions and dolloped with whatever cheese I have on hand – ricotta, mascarpone, mozzarella etc. Of course, I am never one to shy away from adding sausage or other meats. It just depends on my mood and what is in my fridge. A frittata is a great vehicle to get rid of leftovers. Any extra chicken or beef would do fine in a frittata, as would roasted vegetables, herbs and cheeses. Here is how I do my Purple Potato and Sweet Onion Frittata with Mascarpone cheese…
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Purple Potato and Sweet Onion Frittata with Mascarpone Cheese
2014-12-21 15:17:51
Nutrition Facts
Serving Size
2063g
Amount Per Serving
Calories 2512
Calories from Fat 1259
% Daily Value *
Total Fat 142g
219%
Saturated Fat 69g
344%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 42g
Cholesterol 2153mg
718%
Sodium 2564mg
107%
Total Carbohydrates 198g
66%
Dietary Fiber 25g
99%
Sugars 39g
Protein 119g
Vitamin A
127%
Vitamin C
162%
Calcium
155%
Iron
170%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 clove of garlic
- 1 medium sweet onion
- 5-6 small blue or purple potatoes
- 10 eggs
- 10 basil leaves
- 1/2 cup grated parmesan cheese
- 8 oz mascarpone cheese
- Salt and pepper
- Olive oil
Instructions
- Preheat the oven broiler.
- Finely chop the garlic.
- Dice the onion.
- Peel (optional, don’t if you want it more rustic) and dice the potatoes. The dice should be small.
- Cut basil in thin ribbons.
- In a large bowl, crack the eggs and whisk well.
- Add the basil and Parmesan to the beaten eggs. Whisk well.
- In an oven safe, non stick pan, heat 3 tbsp of olive oil over medium heat. Add the garlic and onion.
- Cook the garlic and onion until soft and aromatic. Add the potatoes and continue cooking until the potatoes are soft. Season with salt and pepper.
- Add the egg mixture to the pan and lower the heat. Make sure the potato mixture is nicely distributed throughout the eggs. Cook 5 to 8 minutes to set the bottom of the frittata.
- Dollop the mascarpone cheese around the top of the frittata right into the uncooked egg.
- After dolloping the mascarpone, place the pan under the broiler and continue cooking until the frittata puffs up and the egg is cooked through. The mascarpone will be melted and the top lightly browned.
- Remove the frittata from the oven and serve hot or at room temperature.
Notes
- It is always nice to serve a frittata with fresh bread and salad. Roasted vegetables on the side make a nice addition to a big slice of frittata, too. Even something as simple as some oven roasted cherry tomatoes is a great addition.
- Options for a frittata are never ending! With a little inspiration, the sky is the limit. Any one of your favorite meat, cheese or vegetable combinations will work great. Just changing the parmesan to gruyere or reblochon cheese will take your frittata in a new, but delicious direction
The Culinary Exchange http://www.theculinaryexchange.com/
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