Potato Crusted Vegetable Frittata
Frittatas are one of my favorite things to throw together for dinner. They’re loaded with protein, super easy to make and are a great way to use up any leftover vegetables that you might have lying around.
Plus they make me feel like I’m channeling my inner Giada. You know, just another day picking San Marzano tomatoes from the vine and whipping up a delicious free-tata in the kitchen.
Have you ever eaten a fresh San Marzano tomato? I was shocked to find some that were locally grown here in California so I bought a few out of curiosity. They’re pretty similar to roma tomatoes and have a mild flavor that’s not very acidic.
They were good in this frittata but you can easily mix it up with whatever kind of tomatoes or vegetables you prefer. The leeks, however, pair really well with the potato crust so I would recommend keeping those.
To make the crust, you simple brown slice potatoes in the skillet and then layer them so that they cover the bottom.
If you have a cast iron skillet then that would work best. You don’t want to use anything with plastic handles in case it melts in the oven.
A traditional frittata is typically made using whole eggs but I lightened this one up by using five whole eggs and three egg whites. I was trying to compensate for the cheese but again, feel free to use eight whole eggs if you wish.
The potato crust is extra filling and if you pair it with a side salad then you have a perfectly nutritious meal.
One that will keep you full long enough to watch an entire three hours of The Bachelorette. I’m ashamed to admit that but it’s true. Although it might be more like two and a half hours after I fast-forward through commercials.
At any rate, at least I won’t have to get up for a late night snack after having this for dinner.
5 eggs, separated
8 egg whites (including the separated whites)
4 small-medium yukon gold potatoes, sliced
2 cloves garlic, minced
2 small leeks, chopped
1 cup tomatoes, chopped
1 cup kale, chopped
1 tablespoon fresh or 1 teaspoon dried herbs of choice (I used basil)
salt & pepper to taste
1/2 cup shredded cheese
3 tablespoons high heat oil such as canola
- Preheat the oven to 350°F then warm one tablespoon of oil in a skillet over medium-high heat. Add the potatoes, one layer at a time (with more oil as needed) and cook on each side (about 2 mins each) until light golden brown. Set aside on a plate lined with a paper towel.
- Add the garlic, leeks and kale to the skillet and cook for 3-4 minutes then add the tomatoes and cook for another 1-2 minutes. Remove the vegetables from the skillet and set aside. Leave the skillet on the stove and reduce to medium heat.
- Using a hand mixer, beat the 8 egg whites for 30 seconds, until fluffy. Add the 5 yolks and beat for another 10 seconds.
- Next add the potatoes back to the skillet, layering them so that they form the bottom crust. Sprinkle with salt & pepper and herbs then layer the vegetables on top of the potatoes.
- Pour in the egg mixture and allow to cook for 2-3 minutes, until it starts to puff up a little. Sprinkle the top with cheese then transfer the skillet to the oven and bake for 20-25 minutes. Turn the broiler on for 5 more minutes so that the top is golden brown.
- Serve warm with a side salad or vegetable and enjoy!
If you’re watching tonight, who do you think she’ll pick? My prediction is Nick!