Posted by: timscooking | March 17, 2010

Frittata to the Rescue!

Being a stay-at-home guy, I didn’t think that the switch to daylight saving time would make a difference. After all, it isn’t like I had somewhere to go Monday morning. I try to make sure my wife gets off to work okay so that requires being up by 6:30 am but other than that, my day is pretty much my own. Everything was going fine until I made the mistake of sitting down to read about 4:00 and was awaken at 5:15 by a phone call from my wife saying she was on her way home.

What do I make for dinner? I started looking through the pantry and refrigerator. Egg substitute. Some goat cheese. Leftover roasted asparagus. I’ve got it! A frittata!

Here’s a quick dinner anyone can make with a few common pantry items and it’s even a great fall back menu for unexpected dinner guests. Just pop some refrigerator cookies in the oven after taking out the frittata and serve with coffee or espresso for dessert.

Potato, Sun-dried Tomato and Goat Cheese Frittata

1 tbsp. unsalted butter                                                  

2 tbsp. extra-virgin olive oil

1 large potato (I used an Idaho but any kind will do)

8 oil-packed sun-dried tomatoes

8 spears roasted asparagus

2 c. egg substitute (Could use 8 large eggs, beaten)

1/4 c. heavy cream

1 heaping tbsp. flour

1/2 tsp. kosher salt

1/4 tsp. freshly ground pepper

3 oz. goat cheese

Turn your oven to broil and let it preheat.

Peel the potato and slice thin either with your knife or a vegetable slicer (mandoline). Soak the slices in cold water for 10 minutes, remove and pat dry with paper towel. This will remove some of the starch.

Melt the butter and oil in a 10 inch oven-proof skillet over medium heat. Lay the potato slices evenly in the skillet, fry for about 5 minutes or until golden brown and then flip them over and fry the second side. Be sure to spread the potatoes out so that they cover the bottom and sides of the skillet.

While the potatoes are frying, slice the tomatoes into thin strips, whisk the eggs, cream, flour and salt and pepper together. When the potatoes are golden on the second side, pour the egg mixture into the pan, distribute the sliced tomatoes throughout the egg and top with the asparagus and dollops of goat cheese. Let this continue to cook on the stove for about 5 minutes and then place in the oven about 4 inches from the broiler element for 10 minutes.*

Remove from the oven and test the center with the point of a knife. If the center is not yet solid, return to the oven for another 5 minutes. Remove from the oven and let the frittata set for about 10 minutes before cutting it into wedges.

Serve with a salad with a light vinaigrette and a glass of Pinot Grigio.

* Tip: Loosely wrap the skillet handle with aluminum foil before putting in the broiler. It will stay cooler and easier to remove once done.

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