I made a similiar frittata not too long ago and please bear with me on my frittata obsession however they are REALLY easy to make. I have a friend who makes them and uses them in her kids lunch (eggs are allowed at the school.)
I tend to follow the season and like to whip up a frittata with what I find at the farmers market. I made this one with purple potatoes which are high in andioxandants. The oregano that was added smelled amazing.I topped it off with chopped heirloom tomatoes, lightly salted. Yum.
2 purple potatoes (4 if small)
1 small white or red onion
2 -3 slices of chop ham ( I use Applegate)
5 springs of oregano, taken off spine
Finely chop onions and slice potatoes thin in fours. Sautee both in olive oil until soften. About midway of cooking onions and potatoes add oregano. While cooking whisk a few eggs with yoke the rest without (I keep the yokes for later in the week for my husband will scramble them.) When all looks pretty cooked add the ham for the last minute or two. Add egg mixture. Cook for about 1 to 3 mintutes until the edges are not sticking to the pan. Stick in the oven at 350 degrees for about 5-7 mintutes depending on how hot your oven gets or put in the broiler for about 2 to 3. You know the dish is done when egg is no longer runny. This could serve about 6/ 7 people slim slices or 4 in more heftier portions.
Photo, Donna Ladd
Posted by Donna
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