Potato, potahto, tomato, tomahto. Let’s not call the whole thing off and make this quick and easy dish. Eggs are a wonderful food, and when well cooked, as in a frittata, they can be a fast, easy option when fatigue from treatment hits. This classic Potato Tomato Frittata is a meal all by itself, and good it’s good for you. Aside from the fact that they taste really good, cooked tomatoes are bursting with antioxidant lycopene, the sautéed garlic brings allicin, and the spuds add some carbs for quick energy, as well as a dose of vitamin C. Click here for the video!
1. In a large bowl, whisk together whole eggs, egg whites, ½ the Parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Preheat the broiler.
2. Heat 1 tablespoon olive oil in a 10-inch heavy skillet over medium heat. Add the garlic and cook, stirring until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a bowl. Set aside.
3. Add potatoes to skillet and sauté over medium-high heat, stirring until just tender, about 6 minutes. Transfer with a slotted spoon to the bowl containing the garlic. Set aside.
4. Add 1 tablespoon olive oil and tomatoes to skillet and cook over medium-high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
5. Add remaining tablespoon olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining salt and pepper. (See Ann’s Tip) Pour egg over vegetables and cook over medium-high heat, lifting up cooked egg around edges to let uncooked egg flow underneath for about 3 minutes. Reduce heat to medium and cook covered for five minutes, the center will still be moist.
6. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining ¼ cup parmesan cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into wedges.
- 6 whole large eggs
- 2 large egg whites
- ½ cup finely grated Parmesan cheese
- ⅓ cup thinly sliced fresh basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- ½ pound Yukon Gold potatoes, scrubbed and cut into ¼-inch dice
- 2 cups grape tomatoes or halved cherry tomatoes
Ann's Tips and Tricks
I like to tip all the veggies into the bowl with the eggs and wipe the skillet clean with oiled paper before I put the egg mixture in. I find the frittata sticks less that way.
If you have a well-seasoned cast iron skillet, use it – they are the best pans for making frittatas. If you don’t have one, be sure to protect the handle if it’s not oven proof by covering it with foil.
To fully benefit from the healthful properties in garlic, after you’ve sliced it, let it sit for 15-20 minutes before cooking.