I'm not sure what took me so long to get on the frittata bandwagon, but now that I'm starting to get the hang of making them, I finally understand what a quick and satisfying weeknight meal they can be. This variation with tender bits of potato, silky red peppers, and creamy Gouda cheese is one of our favorites!
For an easy flavor boost, I sometimes use jarred roasted red peppers from Trader Joe's in place of fresh bell peppers. They add a sweet smokiness to the dish that we really like — and they're often cheaper by the jar than fresh bell peppers! Add them to the pan after the onions and potatoes have completely cooked through, and then cook just long enough so that some of the extra moisture evaporates before pouring in the eggs.
Six years later and frittatas are still on my regular rotation of weeknight meals. This one is particularly easy — I almost always have potatoes and a jar or two of roasted red peppers in the pantry. I love Gouda with this particular combination of ingredients, but I've also used feta cheese, Monterey jack, or whatever bits of cheese need using up. Versatility, thy name is frittata.
I've also upped the number of eggs I use in my frittatas over the years — especially this one, since it has so many vegetables. Originally, I liked them very thin, with more veggies than eggs. But these days, I like a nice thick slice of eggy frittata. If you prefer a thinner frittata, use eight eggs instead of 10.
1 large onion, diced
5 small red potatoes (1 to 1 1/2 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces Gouda, cut into cubes
Preheat the oven to 400°F.
Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.
Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.
Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.
Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.
Serve this frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for 5 days and are excellent eaten hot or cold!