Tools
1 medium sauce pan with lid
1 colander
1 10" non-stick, ovenproof skillet (that's parts that won't melt in the oven, like the handle)
1 large bowl
1 whisk
1 liquid measuring cup
1 8" chef knife
1 cutting board
1 wooden spoon
1 box shredder
any other tools I might have missed out on telling you about
Ingredients
4 small to medium potatoes, peeled
2 tablespoons unsalted butter
1 diced medium red onion
2-3 garlic cloves minced
Salt and freshly ground black pepper to taste
10 large eggs
1/3 cup whole milk
1 cup of shredded cheddar cheese
Directions
- Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
- In a 10-inch nonstick ovenproof skillet, melt the butter. Add the onion and garlic and cook over moderate heat until the onions are tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
- In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the vegetables and cook for 5 minutes without stirring. Sprinkle the cheddar cheese over the contents of the skillet. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.
Notes
- I used these ingredients, because it was all I had in the house, and I had a pretty big craving for some eggs.
- You will want to use a non-stick skillet. I didn't and we're still scraping some gunk off it.
- Timing is based on your preference of the consistency of the ingredients. I can not stress it enough to experiment as you will.
- Each wedge is pretty filling, but I would try to serve this other great brunch items like some breakfast meats, pastries or fruits. It's all up to you.
