Frittatas are one of our favorite fast dinners. They can be made quickly, and are one of the best ways to make use of whatever leftovers you have in the fridge. If you don't have a leftover baked potato on hand like we did, you can use an unbaked potato. Just cook the potato slices in the pan until they become softer and more tender, then proceed with the recipe.
Potato and Scallion Frittata
Serves: 1 small frittata
Ingredients
- 1 large potato, baked and sliced thin
- Olive oil
- 6 eggs
- ¼ cup heavy cream
- 3 tablespoons fresh grated Parmesan
- 5 scallions (white and light green parts only), sliced
- Salt and freshly ground pepper
Instructions
- Preheat oven to 425 degrees F.
- Heat an oven proof 8 inch skillet on medium high heat. Add some a drizzle of olive oil to the bottom of the pan. When oil is hot, add potato slices, making a bottom layer of the potatoes to cover the bottom of the pan, then layering any additional potato slices on top. Let the potatoes cook while you make the egg mixture.
- Whisk together eggs, heavy cream, cheese, and salt and pepper to taste. Stir in scallions.
- When potatoes are beginning to brown on the bottom, pour the egg mixture over the potatoes. Continue to cook until edges of the frittata start to set up. Place in oven, and continue to cook until the frittata is just set up. This will take about 5-10 minutes, but watch it closely so you don't overcook. Remove from oven and serve warm or at room temperature.
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