Fresh Ideas
October Frittata

Southwestern Potato Frittata with Edamame Salsa Salad

Nov 6, 2017

© Chef Michael Smith 2017

October Frittata
Potatoes are not just tasty, nutritious, inexpensive and easy to find, they’re also wildly versatile, especially with eggs in the mix. Cultures and cuisines all over the world have found innovative ways to cook with this dynamic duo. Here they play a starring role in a classic frittata with a tasty Tex-Mex twist. The salsa side salad is bright and spicy, a refreshing  condiment of sorts. This recipe will easily fill Half Your Plate – but not for long. It’ll be empty in no time!

Serves 6 to 8

For the base
2 or 3 baking potatoes, rinsed well
1 cup of water
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of salt
3 bell peppers, red, yellow, orange or green
For the eggs
8 eggs
1/2 teaspoon of salt
1 teaspoon of your favourite hot sauce
4 ounces of grated cheddar or taco blend cheese

For the salsa
A basket of cherry tomatoes, 16 ounces or so, halved
2 cups or so of shelled edamame beans
a lime, zested and juiced
2 tablespoons of your best olive oil
1 teaspoon of your favourite hot sauce
1/2 teaspoon of salt
2 or 3 green onions, thinly sliced
a handful of fresh cilantro, leaves and tender stems, minced

Prepare and preheat your oven to 350°. Turn on your convection fan if you have one. Ready your largest non-stick pan, 12” or so. Begin the frittata by cutting the unpeeled potatoes and bell peppers into small bite-sized pieces. Pour the water into the non-stick pan and stir in the chili, cumin and salt. Toss in the spuds, stir, bring the works to a slow steady simmer and cover tightly. Continue cooking until tender, 10 minutes or so. The cooking water will evaporate slowly. Stir in the peppers and continue covered, 5 minutes longer.

Meanwhile vigorously whisk the eggs, salt, hot sauce and cheese together. Pour the works over the vegetables, stirring together thoroughly before turning up the heat. Cook undisturbed, setting the crust, for just a minute or so. Cover and bake until finished and firm, 10 to 15 minutes. Make the salsa salad simply by tossing all the ingredients together. Serve the frittata directly from the pan. Cut into slices and serve with the salsa salad.

Kitchen Tips
Potatoes are crammed with nutrition and eggs are an incredible source of protein. Together they’re always an easy way to craft a tasty nutritious meal. This dish may seem like it’s just for breakfast or brunch but it’s also a great way to anchor Half Your Plate at dinner. | If the potatoes seem too dry out while they simmer feel free to add a sprinkle or two more water. Once tender, if they seem too wet simply crank the heat for a few moments and they’ll dry out quickly.

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