Tuesday, April 24, 2018

Italian Frittata and Garlicky Red Potatoes

This is a contributed post.

If you’re looking for a simple dinner option that you can prepare with minimal effort, but which is packed with goodness, you simply cannot beat eggs. A single egg contains just 77 calories and approximately 6 grams of protein. They are also a rich source of B vitamins, iron and no less than nine essential amino acids, so we should all be eating more of them. To help you with that, I’ve put together a fantastic Italian Frittata recipe, with a side of garlicky red potatoes, so that you can turn the humble egg into a fantastic meal. Although this recipe uses pie dough, you can easily emit it for a slightly healthier dish if you’re watching your weight - frittatas are pretty flexible.
I hope you enjoy this ideal weekday dinner recipe:

Italian Frittata (makes 10 servings)


1 Pie dough

1 cup of heavy cream

1 cup of pecorino or Parmigiani-Reggiano cheese

12 large free range eggs

2 cups ham (optional)

1 teaspoon sea salt

½ teaspoon black pepper

2 cups of grape tomatoes

1 cup of baby spinach

¾ cup of mozzarella

1.5 cup ricotta


  1. Preheat your oven to 50 degrees Fahrenheit
  2. Carefully roll out pie dough until it forms a thin circle measuring approximately 14 inches in diameter.
  3. Gently place the pie dough into one of these copper pans with a springform attachment in place.
  4. Place the pan with the dough into the refrigerator and let it sit for 15 minutes before trimming off any excess for a neat crust
  5. In a big bowl, whisk together the pecorino, eggs, cream, salt and pepper and ham (optional) until they are well combined
  6. Sprinkle the mozzarella, tomatoes and spinach on top of the pie dough
  7. Slowly pour the egg mix over the pie dough and extras
  8. Pop dollops of ricotta around the edges
  9. Bake for 30 minutes or until the eggs are well set
Garlicky Red Potatoes

Ingredients (serves 10)

3 pounds of red skinned potatoes (large) cut into 3 inch chunks

3.5 tablespoons of olive oil

3 teaspoons of garlic powder

1 teaspoon sea salt

¼ teaspoon black pepper

½ large lemon, deseeded


  1. Place a wire rack in the center of the oven and preheat to 425 degrees Fahrenheit. Be sure to place a baking sheet with a rim in the oven while it is heating
  2. In a large bowl. Combine the potatoes with salt, pepper, garlic powder and olive oil, tossing until they are thoroughly combined and the potatoes have a thick coating.
  3. Remove the baking sheet from the oven and place the potatoes on the tray with the cut side facing down. Place back in the oven
  4. Roast the potatoes for 15 minutes before using a spatula to flip them. Cook for a further 10 minutes or until potatoes are brown.
  5. Remove from the oven and squeeze liberally with lemon juice, tossing to ensure they are fully coated.
Although this is a dish best served fresh out of the oven, you can make it in advance and store in an airtight container for as many as three days and it makes for a great home-packed lunch.

No comments:

Post a Comment