Frittatas are a crowd-pleasing dish. The traditional Italian crust-less egg pie has been a popular addition to many Queen Without a Country gatherings. Great to serve for a springtime brunch for forty or a light dinner for two, everyone loves a frittata. What I appreciate about a frittata is that you can grab a few basic always-on-hand ingredients, plus whatever meat or veggies you happen to have leftover and throw a frittata together in no time. Here's my favorite frittata recipe:
~Queen Without a Country's Vegetarian Frittata~
~What You'll Need~
Eggs - 6, large
Red Potatoes - 3 medium, chopped into 1/4 to 1/2 inch cubes (no need to peel them!)
Chunky Salsa - 16oz. jar (mild or spicy, it's up to you)
Monterey Jack Cheese - 1 1/2 cups, grated
Flour - 2 Tb.
Milk - 1/2 cup
Thyme - 1 tsp., dried
Green Onions - 2 stalks, chopped
Salt - 1/4 tsp. (can be omitted)
~What You'll Do~
1. Microwave potatoes on high for 5 minutes or until cooked through (they can also be boiled or sauteed on the stove top, just make sure they're fork tender).
2. Place potatoes into a 9 inch pie pan or scoop into a 12 cupcake pan lined with foil liners (spray liners with non-stick cooking spray) for mini frittatas. Leftover bacon or sausage could be added at this time! Top potatoes with a heaping teaspoon of the salsa, spreading to cover the potatoes (and meat, if used).
3. In a large mixing bowl, mix eggs, cheese, flour, thyme, onion, and salt. Pour on top of potato and salsa layers.
4. Place pie or cupcake pan into a preheated 375 degree oven. Bake pie until light golden brown and bubbling, approximately 35 minutes. For mini frittatas, bake for 20-25 minutes.
5. Top with remaining salsa, sour cream and green onions. Serve with lightly dressed salad greens on the side for a complete meal.