Frittatas are so easy, and so necessary when the winter gets colder and brunch outings become fewer and far between. You really can throw just about anything in a frittata and it will taste good, but for the sake of simplicity and taste buds, here is one of my favorite recipes:
- 4 small potatoes, thinly sliced
- 8 eggs, beaten
- Caramelized onions
- 2 leeks, cleaned and sliced
- 3 slices of bacon, cooked (You can sub turkey, beef or even veggie bacon)
- 1/4 cup of crumbled feta
To make the caramelized onions:
In a medium nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the onions, salt, and 1/8-teaspoon pepper. Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 15-20 minutes.
Cook sliced potatoes in non-stick skillet with olive oil until soft and slightly crisp, about 15-20 minutes, then spread evenly around the skillet
Mix leeks, bacon, onion and feta into the eggs, then pour gently into skillet over potatoes. Let it start to cook on stovetop until bottom forms, about 5 minutes, then place in 425 degree oven for about ten minutes, or until it puffs up.
Let it cool, then slice it up and enjoy!