Friday, May 20, 2011

Potato and feta frittata

Here is a slight variation on our usual frittata.  Instead of using ricotta cheese along with the eggs, I used half-&-half to give it a lighter texture since the potatoes are going to beef it up a bit.  The stars of the show are thinly sliced potatoes and feta cheese.

Potato and Feta Frittata

Olive oil
2 - 3 extra small Yukon Gold potatoes
8 - 10 eggs
1/2 c half-&-half
8 scallions, 6 chopped, plus 2 more set aside for garnish
2 t fresh thyme leaves
Salt and pepper
1/2 c (4 oz) crumbled feta cheese

Set the oven to 375. Heat a large cast iron skillet and saute the potato slices in olive oil. Mix the eggs and the rest of the ingredients except for the cheese in a mixing bowl. When the potatoes are browned, spread them out well in the bottom of the skillet.  Pour the egg mix in to cook for about a minute. Place it in the over for about 15 to 20 minutes, until the center is set.  Sprinkle of the feta and and melt under the broiler.  Top with reserved scallions.

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