Farmer's Frittata
Today marks the public debut of my roommate Liz’s cast iron skillet. Now, don’t be deceived; the skillet is not a recent addition to our home. Instead, it’s been hiding under our coffee table, collecting dust and cat hair since Christmas.
That’s a long time to keep something so valuable in a dormant state and out of use. But alas, we have another skillet (see: Swiss Chard Mélange & Turkey Quinoa Burgers) that is much more manageable in size and is, ahem, already seasoned.
This skillet has almost gotten its break a couple times. Once, at a party, I saw someone pull it out from under the table to admire its cast iron-y charm. Unfortunately, this wasn’t a dinner party, so he put it back and chugged his beer. I think we may have used it at least once, when washing the other one seemed more daunting than our present state of hunger could handle.
The celebration of Jesus’ resurrection seemed to be the perfect occasion to officially introduce the skillet to our kitchen. We invited some friends over to make brunch, sip mimosas, and make use of our porch. Liz suggested Farmer’s Breakfast, which, she says, was a staple when she was growing up. (No, Liz does not come from a farm family. Her mother is a diplomat and her father builds military bases.)
I took her lead, and the result was marvelous. Potatoes in eggs?! I am a changed woman. I’ll level with you – the veggie selection was more spontaneous than planned, as we used whatever was in the fridge. You can add just about any greens, reds, or what-have-yous to the skillet, just don’t forget the potatoes.
I understand that Farmer’s Breakfast is usually more of a scramble, but baking and serving it in slices made it easy for a crowd.
Alas. Our dear cast iron skillet has reclaimed its rightful place under the coffee table, where it will likely remain until the next time we feed a substantial group, or, at least until a curious drunk discovers it at another party.
Ingredients (serves 6-8)
10 eggs
½ cup milk
1 tablespoon butter
Olive oil
10 small red potatoes, thinly sliced
1 yellow onion, diced
2 teaspoons paprika
Salt & Pepper
1 teaspoon garlic salt
1 tomato, diced
½ green bell pepper, diced
1 cup shredded mozzarella cheese
1. Preheat oven to 375oF. 2. Whisk eggs and milk together. Set aside. 3. In a large oven safe skillet, heat butter and some olive oil. 4. Add potatoes, onions, paprika, garlic salt, salt, and pepper and sauté until browned and a little crispy. 5. Sprinkle remaining vegetables and half the cheese on top. 6. Pour eggs over everything, distributing evenly. 7. Sprinkle the rest of the cheese and grind a bit of black pepper over the top. 8. Bake for 20 minutes. Let cool for 5 minutes and serve warm.