For our first post-resolution foray, we made a 4-egg frittata with potatoes and cooked it in a 12-inch cast iron skillet. We whisked the eggs with a little cottage cheese, sautéd the potatoes until tender, and then poured the eggs over top. Once it started to set, we stuck the pan under the broiler for a few minutes.
The resulting frittata was decent and definitely edible, but could use use some improvement. We liked using our cast-iron skillet, but four eggs made a pretty thin frittata. Next time, we'll try adding another egg or two. We'll also add a bit more seasoning - we used two teaspoons of an herbes de provence mix this time and will probably bump that up to at least a tablespoon next time.
We also felt that the frittata was a little dry. Next time we'll put it under the broiler a little sooner, we think.
To sum up:
Frittata: Take One
6-7 red potatoes, diced with skins on
1/2 red onion, minced
2 teaspoons salt
2 teaspoons seasoning
2 Tablespoons cottage cheese
Handful of shredded cheese
To keep for next time: Make in a 12-inch cast iron skillet, and keep the potatoes, onions, and salt the same.
To change for next time: Bump up the seasonings to 1-2 Tablespoons, increase the number of eggs to six (and adjust cottage cheese to compensate). We might also try a different kind of cheese with more flavor because the one we used got a little lost in this frittata. Also, put the pan under the broiler as soon as the eggs begin to set on the bottom.
Any other suggestions?
(Images: Emma Christensen for the Kitchn)