potato+thyme frittata.

i thought you might get a kick out of the behind-the-scenes of this shot here.

hee!

and i know i promised you a certain limoncello cupcake recipe, but i wanted to be sure you all knew how to make an easy, tasty frittata to tide yourselves over until then.  ;)

i make them differently every time, depending on my mood/ingreds on hand/etc.

this one was particularly tasty!

Potato + Thyme Frittata

[you will need a large, oven-safe skillet]

preheat oven to 375 degrees fahrenheit.

sautée 4 red potatoes [scrubbed but not peeled], quartered and thinly sliced, in olive oil until tender.

isn’t the word “sautée” such a pretty one?  i love saying “sautée”.

“sautée”

ok, i’m done now.  wait.

“sautée”

*ahem*

while the potatoes are in the skillet [sautéeing], whisk 8 eggs, about 1/4 cup heavy cream [or half & half], several cracks of black pepper, a few generous pinches kosher salt, and the leaves from three sprigs of fresh thyme.

once potatoes are tender, pour egg mixture over the potatoes and let cook for just a minute.

remove from the stovetop and place in the preheated oven.  bake for 15 minutes, or until golden and set.

i loooove to top my frittatas with crumbles of goat cheese and sometimes a drizzle of Sriracha.

frittatas make GREAT leftovers for lunch.  and dinner.  and for a snack in between lunch and dinner.

“sautée”

ok, now i’m really done this time.

love,

chanelle

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