I was still in an eggy mood this morning so, after a brief perusal of The Good Egg, I decided to try out one of her frittata recipes. The potatoes and rosemary were also very appealing and sun-dried tomatoes are never not a good idea as far as I'm concerned, so this recipe seemed pretty ideal. (Except for the part where it's meant to be made with leftover baked or boiled potatoes, but that's easy enough to solve.)

Since I didn't have any leftover cooked potatoes on hand, I just quickly diced and boiled a few and worked on getting everything else prepped while they were cooking. It added a little bit more overhead and one more dirty pot, but it's not like boiling potatoes is a hugely onerous task. And the results were delicious and savoury and satisfying, so I can't really complain.

Potato and Sun-Dried Tomato Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 Tbsp. olive oil
• 450g russet potatoes, cooked and diced
• 1/3 c. diced red bell pepper
• 1/3 c. diced onion
• 1/4 c. chopped sun-dried tomatoes
• 1/2 tsp. fresh rosemary, minced
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 8 large eggs
• 1/4 c. grated Parmesan

Directions

1. Heat oil over medium heat. (One notch above medium worked best on my stove.)
2. Add the potatoes and cook, turning occasionally, until golden (10-15 minutes).
3. Add the bell pepper and onion, reduce heat slightly, and cook until tender (~5 minutes).
4. Add the sun-dried tomatoes, rosemary, salt, and pepper and cook for another minute or two.
5. Whisk the eggs with the cheese in a large measuring cup.
6. Pour the egg mixture into the skillet and reduce heat to medium-low. (One notch below medium for me.)
7. Cook until the bottom is set (~4 minutes).
8. Use a spatula to lift the edge of the frittata and let the raw eggs flow under. Repeat on opposite side and at at least one or two other points around the edge of the pan.
9. Cover, reduce heat slightly, and cook until nearly set (~15 minutes).
10. Preheat broiler during last minute or two of stovetop cooking.
11. When eggs are nearly fully set, remove lid and transfer pan to oven. Broil (on high) for 1-2 minutes.
12. Serve warm (ideally with a light salad on the side).