The frittata is generally known as the cook’s ace in the hole. They can be made to feed a boatload of people, you can put almost anything in them, they take hardly any time and the leftovers are flawless.
Caught off-guard by a dozen unexpected brunch guests? Frittata for 12, coming right up.
Wondering how you’re going to turn some rogue vegetables, a block of cheese and a few potatoes into dinner? “I’ll take ‘frittata’ for $1,000, Alex.”
Multitaskers, rejoice! The frittata is the king of the “set it and forget it” meal. Once it’s in the oven, you’ve got 20 minutes to take care of business.
No time to make breakfast? Slap a leftover wedge of frittata between two pieces of whole-wheat toast and you’re out the door.
You get the point — be good to the frittata and it’ll be good to you.
Frittata with Potatoes, Chorizo + Goat Cheese
Total time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 6 to 8 servings
9 large eggs
1 cup milk
Few dashes hot sauce
1/4 cup cilantro, chopped
Salt and ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 pound dry-cured chorizo links, casing removed, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, finely chopped or grated
1 medium sweet potato, very thinly …read more