Ingredient Spotlight-Herbed Potato Frittata

The theme for today’s Ingredient Spotlight over at Eat at Home is Eggs 2012.  Now eggs go into lots of things, but this is for recipes that highlight eggs.  I am sharing one of my favorite egg dishes.

This is one of those dishes that Rachael Ray calls a B, L, D.  It can be served for breakfast, lunch or dinner.  It is a good, basic recipe with which much can be done.  Just use your imagination.  Other cheeses, other seasonings, the addition of chopped cooked veggies, whatever.

This frittata can be a meatless main dish, served as a side dish with meat, or cooked meat can be added to make it a one-dish meal.   Bacon, sausage, ham, ground beef, chicken, and even cooked chopped steak could be added if desired.

If the potatoes are cooked ahead of time, this can be on the table in less than 15 minutes.   If I have cooked the potatoes ahead, I cook the red pepper in the butter for about 5 minutes, before adding the other ingredients.

Any leftovers warm nicely in the microwave.  Since hubby does not eat breakfast, I sometimes make this up and use it for a quick and easy breakfast dish that I just have to warm up.

Herbed Potato Frittata
2 cups diced red potato
1/4 c. finely chopped red pepper
1 T butter
1/3 cup sliced green onions
1 garlic clove, minced
1/2 t. paprika, smoked if you have it
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
6 eggs, well beaten
3/4 cup (3 ounces) shredded sharp Cheddar cheese

If potatoes are not already cooked, cube them and cover with water.  Salt lightly.  Bring to a boil and cook until tender, about 10 minutes.  Add red pepper to water after 5 minutes.  Remove from heat, drain, and set aside.  Melt butter in a 10-inch non-stick skillet.  Add green onions and garlic and cook 2 minutes, stirring often.  Add seasonings and cook an additional 2 minutes, stirring.  Add potatoes and stir until they are well coated with seasonings.  Spread potatoes out into an even layer.  Pour the eggs over the potatoes.  Cook, uncovered, over med-low heat until almost set, about 8 to 10 minutes.  If the handle of the skillet is not ovenproof, wrap it in foil.  Place skillet under broiler and broil until egg is completely set, about 3 minutes.  Sprinkle with cheese, and broil until cheese melts, about 1 minutes.  Remove from oven.  Cut into 4 to 6 wedges, depending on whether it will be a main dish or a side dish.  Serves 4 as a main dish and 6 as a side dish.  (Or me all by myself for a few days!)

Linking to:  Ingredient Spotlight
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