It doesn't get any easier than beef with salsa-raisin sauce for this spicy sandwich. Raisins…
As I was using my Anolon non-stick skillet for this frittata, I happened to receive a notice about a sweepstakes to win dinner for 2 at Top Chef Kitchen in NYC. I’d love to win a trip to NYC, and thought you might too! But hurry, the contest ends at midnight October 25! (This is not a sponsored post, and cookware was not provided in exchange.)
One-pan recipes match our simple cooking theme, and frittata of any style couldn’t be simpler. Eggs, vegetables, a bit of cheese and that’s about it. A frittata starts on the stove like an omelet, then finishes in the oven to evenly cook the eggs and lightly brown the top layer of cheese. So a cooktop-to-oven pan like the Nouvelle Copper Skillet makes it easy! And this pan is metal utensil safe too.
An exact frittata recipe isn’t necessary, though I’ve written some basics below. I like to start with a little onion and sliced potato to make it more substantial, then fill in with whatever bits of vegetables I need to use up. My weekly box veggies often make their way into a savory frittata just before my next box arrives. So have some fun and free-form your own frittata!
The eggs, milk and cheese are fairly standard for a 9-10-inch skillet. Adjust the other ingredients as you wish. I often add thinly sliced chard or kale.
Makes 4-6 servings. Prep time: 15 minutes Bake time 25 minutes
1 tablespoon olive oil
3 small red or white new potatoes (about 8 oz.) sliced 1/4-inch
1/4 medium onion, diced
2-3 strips bacon, diced
1 medium red, yellow or green bell pepper, diced
6-8 large eggs
3 tablespoons milk
3/4 cup shredded cheese – Swiss, Cheddar, Jarlsberg or your choice
Preheat oven to 325 degrees.
Heat olive oil in an oven-proof* non-stick skillet over medium heat; add potatoes, onion and bacon. Cook over medium-high heat until bacon is browned. Add bell pepper and other vegetables if using; cover pan and cook on medium-low heat until potatoes are tender when pierced, 3-5 minutes. Season lightly with salt and pepper if desired.
Whisk together eggs and milk. Pour over potatoes and sprinkle cheese over the top. Cook 1-2 minutes on stovetop until edges just begin to set. Bake 20-25 minutes until puffy and edges lightly browned. Remove from oven keeping a hot pad over the handle – it’s an easy impulse to grab the pan handle forgetting its hot!
Makes 4-6 servings.
*If pan handle is plastic, wrap with double layer of aluminum foil before placing in oven.
Recipe and photo by Rosemary Mark