Potato and Onion Frittata

Sometimes a frittata just calls out to you, like the other night when my husband was working late. I needed something that would be just as tasty served lukewarm as it would be piping hot from the oven and it fit the bill. This potato and onion version is classic and lends itself to all sorts of additions. Cheese, bacon, sausage, or your favorite vegetables would be delicious.

Traditionally served at brunch, it makes a lovely light dinner when paired with a green salad.
And don’t forget Mother’s Day!



Makes one 8 or 9 inch frittata
2 lbs. red potatoes, washed, halved and sliced into 1/4 inch half rounds
2 large yellow onions, quartered and thinly sliced
1/4 cup plus 2 T. olive oil
10 eggs
salt and pepper
fresh thyme or parsley

Preheat oven to 450F
In a bowl, toss the potatoes and onions with 2T. olive oil, salt and pepper
Place on a sheet pan and roast about 25 minutes until the potatoes are brown and tender.
Remove from oven and allow to cool.

Lower the oven temp to 350F
Whisk the eggs with salt, pepper and herbs
Add potatoes and onions and stir to combine
Using a 9 or 10 inch cast iron or ovenproof pan, heat 1/4 cup olive oil until almost smoking
Pour egg mixture into pan and cook for 1 minute to form a nice bottom crust
Move the pan into the oven and bake 20-25 minutes until the center is firm to the touch
If necessary, brown the top under the broiler for a minute or so
Remove the pan from the oven and allow the frittata to cool slightly before slicing
You can slice directly from the pan or flip onto a serving plate.
Flip it again so that the top is facing up
This is also delicious served at room temperature.



Caprese Eggs Benedict

Caprese doesn’t always refer to salad. In this dish, Eggs Benedict loses it’s bacon and borrows the Mediterrean flavors from a Caprese salad.

Start with buttered and toasted English muffins. I like to use Wolfermans Sourdough.

Top with Buffalo Mozzarella..

Add tomato slices…

And poached eggs…


Top with a lemony Basil Hollandaise sauce that you can whip up in your blender.

Mmmmm…now that was seriously good!



Serves 2
2 English Muffins split in half
4 slices of Buffalo Mozzarella
4 slices of tomato
4 eggs, poached (see video below)


Basil Hollandaise:

if you can operate a blender, you can make this sauce! And in only 5 minutes.
Makes 3/4 cup
3 egg yolks
Juice of 1 lemon (at least 2 T.)
Salt and Pepper
6 fresh basil leaves
8 T. butter (1 stick), melted
Combine the yolks, lemon juice, salt and pepper in a blender at high speed for a few seconds. Remove the top and slowly add the butter in droplets with the motor still running. Add basil and process for a few more seconds. Serve immediately.