When you need a speedy brunch or supper dish for friends, think frittata. It takes only about 15 minutes to prepare and 20 minutes to cook. Plus, you can add almost anything to the eggs—leftover pasta, stale bread, chorizo, tomatoes—so it’s a great way to get creative while making a filling meal. Greek Salad or Spicy Coconut–Sweet Potato Soup would be a fine accompaniment. If you’re starting with fresh bread, spread the cubes on a baking sheet and dry them in a 350°F oven for about 10 minutes.
Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 2 Teaspoons extra-virgin olive oil
- 1/3 Cup thinly sliced Yukon Gold potatoes
- 1/2 Cup chopped onion
- Salt, to taste
- 6 large eggs
- 1 Cup chopped fresh spinach
- 2/3 Cups cubed stale bread (preferably from a baguette or rustic loaf)
- 5 cherry tomatoes
Preheat the oven to 400 degrees F.
In an 8-inch cast-iron skillet, heat the olive oil over medium-high heat, tilting the pan to coat the bottom. Add the potatoes and cook, turning once, until lightly browned, 10 to 15 minutes total.
Stir in the onion, sprinkle lightly with salt, and cook for another 3 to 4 minutes.
Meanwhile, in a large bowl, whisk the eggs well. Stir in the spinach, bread, tomatoes, and a few pinches of salt.
Pour the egg mixture into the skillet and cook for about 5 minutes, or until the eggs begin to set on the edges.
Transfer the pan to the oven and bake for 15 to 18 minutes, until the frittata puffs up a little and is firm to the touch. Let cool for a few minutes before cutting it into wedges. Serve hot or at room temperature.