In her new cookbook Simple Green Suppers, Susie Middleton offers several healthy, one-dish vegetarian meals–most of which can be prepared in an hour or less.
Although frittatas with potatoes aren’t necessarily the quickest to prepare, they are the most hearty, and they tend to make the best leftovers, too. (This frittata tastes better after sitting out of the oven for a bit, and even better the next day.) Be generous with the herbs, and don’t forget the salt and pepper, because egg custards need exuberant seasoning before cooking. For a pretty look, use whole herb leaves or edible flowers such as chive blossoms or nasturtiums to garnish the top of the frittata.
Kitchen Garden Frittata With Fingerling Potatoes, Leeks, Fresh Herbs And Goat Cheese
- 12 ounces unpeeled fingerling potatoes, cut crosswise into 3/8-inch slices
- 1-3/4 tsp. kosher salt, divided
- Freshly ground black pepper
- 2 Tbsp. unsalted butter, divided
- 1 Tbsp. plus 1 tsp. extra-virgin olive oil
- 2 cups thinly sliced leeks, well rinsed but not dried
- 2 tsp. minced fresh garlic
- 2 handfuls baby spinach, baby Swiss chard leaves, arugula or other greens (about 1 cup packed)
- 8 large eggs, ideally at room temperature
- 2/3 cup half-and-half
- 1/2 tsp. freshly grated lemon zest
- 1/3 cup coarsely grated Parmesan cheese
- 4 ounces cold fresh goat cheese, well crumbled while still chilled
- 1 Tbsp. chopped fresh thyme or 1-2 Tbsp. any combination of chopped fresh herbs, such as dill, parsley, mint, thyme, lemon thyme, oregano, chives and sage
- 10-15 whole herb leaves or edible flowers, such as nasturtium petals, chive blossoms or dill or basil flowers
Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees. Put potatoes and 1 tsp. salt into a medium saucepan and cover with water by 1 inch. Put over high heat and bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain potatoes well in a colander and let cool for several minutes. Transfer to a large bowl and season with a sprinkling of salt and a few grinds of black pepper.
In a medium (10-inch) heavy nonstick skillet that is ovenproof, heat 1 Tbsp. butter and 1 Tbsp. oil over medium-low heat. Add leeks (with any residual water clinging to them) and 1/4 tsp. salt, cover, and cook, uncovering occasionally to stir, until softened and translucent, six to eight minutes. Uncover skillet, raise the heat to medium, and continue to cook, stirring frequently, until the leeks are shrunken and browned in places, another six to eight minutes. Add minced garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add the spinach and cook, stirring, until completely wilted, about 1 minute.
Transfer the leek mixture to the bowl of potatoes and toss well; reserve the skillet. Let the veggie mixture cool for 10 minutes. In a large bowl, whisk together the eggs, half-and-half, lemon zest, 1/2 tsp. salt and several grinds of black pepper. Stir in the Parmesan, goat cheese and thyme. Add the veggie mixture and stir well. Return the skillet to medium-high heat and add the remaining 1 Tbsp. butter and 1 tsp. oil. When the butter has melted and begun to sizzle, pour and scrape all the veggie-custard mixture into the skillet.
Using a silicone spatula, gently stir and move the contents of the pan around to evenly distribute, then let the mixture cook, undisturbed, until the edges are just beginning to set, one to two minutes. Transfer the pan to the hot oven and broil until the frittata is puffed, golden and set in the middle, 26 to 28 minutes. Let the frittata cool in the pan for 15 to 20 minutes, then transfer to a cutting board and cut into squares or wedges. Serve warm. Alternatively, let it sit for 30 minutes to heighten the flavors, and serve at room temperature.