Frittata with Spring Onions, Potato & Tomato

Frittatas aren't just for breakfast or brunch--in fact, I made this frittata for a late-night hunt camp dinner, served along with a simple green salad and fresh local strawberries for dessert.

The tomatoes we had were all larger than I would have liked for this recipe, so I cut each slice in half and had enough tomato left over to use in the salad. Having no fresh herbs on hand at camp and only dried thyme and dried oregano, I chose the thyme. You can use a different herb if you prefer, and increase the amount if using fresh herb (1/2 to 1 Tbs). You could also use butter or bacon fat instead of olive oil, for extra richness.

This recipe made enough to feed the two of us when paired with salad. If making other dishes, it can serve up to four. To make this frittata for one, use 2 or 3 eggs with 1 Tbs of milk per egg, and halve the other ingredient quantities.

Ingredients
1 medium OR 2 small new potatoes, chopped (I prefer unpeeled)
1/2 cup sliced spring onions (green onions) including green tops
1/2 small tomato, thinly sliced (or a few slices of a larger tomato, cutting the slices in half)

Buy Organic Thyme

1 Tbs olive oil for frying
4 eggs
4 Tbs milk
1 to 1 1/2 tsp dried thyme
Salt & pepper to taste

Heat the oil in a medium skillet or frying pan over medium-high heat. Add potatoes and saute until softened and light golden brown. Add onions & saute until softened. While the onions are cooking, whisk together the eggs and milk in a small bowl, then stir in the thyme, season lightly with salt & pepper to taste, and set aside. When the onions & potatoes are done, spoon them out of the pan and into a small bowl, then reduce heat and add the tomato slices to the pan in one layer. Cook without stirring until just softened, about 2 or 3 minutes. Add the onions & peppers back to the pan and gently spread everything out so that it's mostly just one layer. Pour in the egg mixture, reduce heat to low, partially cover and cook until the eggs have just set (this can take 10 minutes or more--you want to let the frittata cook gently so that the bottom doesn't burn or turn an unattractive brown). Carefully flip over (see note) to cook the other side of the frittata for 1 to 2 minutes. Serve hot.

Note: For easy flipping, cover the skillet with a plate that's a little larger than the frittata, hold in place with one hand and carefully lift the skillet by the handle with your other hand, and in one motion turn turn the skillet over so that the frittata falls onto the plate. Then gently slide the frittata back into the skillet, uncooked side down, to finish cooking. Use the same technique to remove the fully-cooked frittata from the skillet when ready to serve.

Zestfully yours,
Gloria