In a large ovenproof skillet, warm 1 tablespoon olive oil and then add the onions. Cook until they turn translucent, then add the garlic and potatoes and continue to cook until everything is tender. Season to taste. Remove the potatoes and onions from the skillet and set aside. Preheat the oven to 350 degrees. In Read More…
Ingredients:
2 tablespoons olive oil, divided 1 pound onions, chopped 1 clove garlic 1 pound thinly sliced potatoes Salt and pepper 4 eggs 1/2 cup cream
Preparation:
In a large ovenproof skillet, warm 1 tablespoon olive oil and then add the onions. Cook until they turn translucent, then add the garlic and potatoes and continue to cook until everything is tender. Season to taste. Remove the potatoes and onions from the skillet and set aside.
Preheat the oven to 350 degrees.
In the same skillet, swirl the remaining tablespoon olive oil around the sides. Put it in the oven to heat. In a medium bowl, whisk together eggs and cream. Season with a little salt and pepper. Remove skillet from oven and arrange potatoes and onions across the bottom. Pour the egg-cream mixture over the vegetables and return to the oven. Bake until the frittata puffs in the middle. Done.
I’m also thinking ahead to the Fourth of July with that great big cabbage. Cabbage is such a good keeper that having it around for another two-and-a-half weeks won’t be a problem. There are a bunch of cabbage recipes at https://grassfedcow.com/ingredient/c…, many of which are slaws. But I’m going to try a new one with a honey-mustard dressing. That’s just one of my favorite combinations. A little sweet, a little hot. Perfect by itself. Perfect on sandwiches. You could add fennel to this slaw and it would be delicious.