i thought you might get a kick out of the behind-the-scenes of this shot here.
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”.
ok, i’m done now. wait.
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.
ok, now i’m really done this time.