I had the single strangest dream of my life last night. It was the kind of dream that could only have gotten weirder if I had turned into an orca or something like that. I was wearing this beautiful white wedding dress. Lace, pearls, a veil that had a train that went on for miles, the works. I was riding, yes riding, down the aisle on a segway to meet my groom, who for some reason always happens to be the former congressman Dennis Kucinich. I can’t begin to explain that to you, but he is always in my wedding dreams. He was also on a segway. It ended with the cake, of course, which was a giant, three-tiered frittata.
I’m just as confused about this dream as you are, but it gives us an opportunity to talk about this Potato, Tomato, and Smoked Mozzarella Frittata. I love frittatas because they are so versatile, and this one may be the best one I have ever made. There is no better way to make a protein-packed meal than to throw your favorite ingredients into a pan with some eggs and a splash of heavy cream. I pan-fry some potatoes to a crusty, golden brown perfection. I toss those potatoes into this frittata with Roma tomatoes, red onions, fresh oregano, and smoked mozzarella cheese.
- 2 tablespoons unsalted butter
- 3 small red potatoes, diced
- 1/2 red onion, thinly sliced
- 2 Roma tomatoes, diced
- Kosher salt
- Freshly ground black pepper
- 1 cup baby spinach leaves
- 1 garlic clove, minced
- 4 egg whites
- 3 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon chopped oregano leaves
- 1 1/2 cups shredded smoked mozzarella cheese
- Preheat the oven to 400°F. Melt the butter in a 9-inch ovenproof skillet over medium-high heat. Add the potatoes and cook for 8 to 10 minutes, until golden brown and tender. Using a slotted spoon, transfer the potatoes to a small bowl and set aside. Add the red onion and tomatoes to the pan, season with salt and pepper, and cook for 2 to 3 minutes, until the vegetables are softened. Stir in the spinach and garlic and cook for about 1 minute, until the spinach is wilted. Add the potatoes back to the pan, stirring to combine.
- Meanwhile, whisk together the egg whites, eggs, heavy cream, oregano, and 1 cup of cheese in a medium bowl. Season with salt and pepper and add to the skillet. Reduce the heat to medium and cook for 5 to 6 minutes, until the eggs begin to set and the edges begin to brown. Sprinkle the remaining ½ cup of cheese over the top and transfer to the oven. Cook for 15 to 20 minutes, until the top is golden brown and the eggs are set. Remove from the oven and let cool for 10 minutes. Run a rubber spatula around the edges of the pan to loosen the frittata. Slide the frittata onto a platter and serve warm or at room temperature.