A frittata is somewhere between a kugel and an omelet.
Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
4tbspbutter
1large potato, peeled and cut into small cubes
8ozfrozen peas, thawed
8ozfrozen corn riblets, thawed
5eggs
1tbspmilk
¼tspItalian seasoning, or oregano and basil
salt and freshly ground black pepper
1
In a 9-10 inch frying pan melt the butter over medium heat. When it begins bubbling add the potatoes and fry the potatoes very gently until soft, being careful not to brown. Add the peas and corn and heat through.
2
Beat the eggs with the milk, season with salt and black pepper to taste; add Italian seasoning. Pour the egg mixture over the vegetables and cook until nearly set, gently pushing aside the eggs to allow any raw batter to run underneath.
3
Continue cooking without stirring, shaking the pan occasionally to prevent the frittata from sticking, until the bottom is golden and cooked and the mixture set.
4
Using a large dinner plate, flip the whole thing over so that it is transferred to the plate cooked side up. Add 1 spoon of oil to the frying pan and slide the frittata back in. Cook for another four to five minutes until it is brown on the second side.
In a 9-10 inch frying pan melt the butter over medium heat. When it begins bubbling add the potatoes and fry the potatoes very gently until soft, being careful not to brown. Add the peas and corn and heat through.
2
Beat the eggs with the milk, season with salt and black pepper to taste; add Italian seasoning. Pour the egg mixture over the vegetables and cook until nearly set, gently pushing aside the eggs to allow any raw batter to run underneath.
3
Continue cooking without stirring, shaking the pan occasionally to prevent the frittata from sticking, until the bottom is golden and cooked and the mixture set.
4
Using a large dinner plate, flip the whole thing over so that it is transferred to the plate cooked side up. Add 1 spoon of oil to the frying pan and slide the frittata back in. Cook for another four to five minutes until it is brown on the second side.
