Fresh herbs on a fresh morning after a fresh summer shower. Relaxing late breakfast--almost brunch--on the weekend. Easy to do; soul satisfying.
Easy, in our case, to be casual about using fresh herbs, you might think. We grow, harvest, and sell fresh herbs as well as dried herb and spice blends so familiarity brings with it an easy going attitude. That attitude brings many delicious meals but some people don't share that attitude and are, consequently, a bit more reticent.
It's time to allay your fears and set aside that reticence. This is neither rocket science nor is it dangerous. Get friendly with your herbs. Your food, and family, will thank you.
This morning, as we went to the fridge for eggs and fresh herbs, we found broken off leaves and stems from several herb bundles laying about in their container. It's just something that happens when working with fresh things and nothing to worry about... Serendipity in this case.
It struck us that the mix (some marjoram, a touch of thyme, a little oregano, parsley leaves, and a sprig of basil) sounded like a great blend to use with potatoes in a frittata--that "casual" attitude, right? So that's what we did.
This recipe serves two people a great frittata. Each serving is about 374 calories with 20 grams of protein. Good start to the day.
In the large bowl on the left: 10 ounces (280 g) diced red potato. It's a couple of small red potatoes.
Top two bowls from left to right: 2 duck eggs plus one (chicken) egg white--We get eggs from Honey's Farm Fresh, and about 1 3/4 ounces (46 g) Boars Head Monterey Jack cheese. You can use three chicken eggs instead of the two duck eggs. No problem. Really.
In the three middle bowls from left to right: A handful of roughly chopped, fresh parsley leaves, about 3 tablespoons chopped fresh herbs--marjoram, thyme, and oregano, and about 1/3 cup (89 g) diced white onion.
In the two lower bowls: A couple of tablespoons chopped fresh basil, and about 1/3 cup (46 g) roughly chopped poblano pepper. If you don't like poblano, use whatever pepper you have.
If you don't have fresh basil, parsley, or other herbs, you can always get some from the Smiling Coyote. Just come see us at the Canyon Farmers Market or let us know what you need on our Facebook page but, in any even, just use whatever you have on hand.
Not being afraid of your food is part of the casual attitude. It's just food, probably harmless and quite delicious even though, sometimes, it may not be exactly what we expect.
Never mind, be casual: Use what's on hand, use what's fresh, and use what looks good. Don't get tied down. That's what we did here and we'll probably never recreate this exact formulation again. And, that's OK, the next one will be just as awesome.
OK: Prep that stuff. Get it all chopped and ready. Then preheat your oven to 350 F (177 C) or Gas Mark 4. Get out a small skillet--one that you can cover, along with some olive oil, salt, and pepper. Ready. Set. Go!
With a dash of olive oil (1/2 tbsp), a pinch of salt and fresh cracked pepper, saute the onions and peppers, stirring frequently, over medium-high heat until onions become translucent. About 3 - 4 minutes should do it.
Now add potatoes, a pinch more salt and pepper, and stir to combine. Cover and reduce heat to medium-low. Cook 5 - 8 minutes, stirring frequently, until potatoes start to become tender but are still "toothy."
That means the potatoes are neither crunchy nor mushy--they're in the Goldilocks zone between those extremes when they're just starting to become tender. Timing on this varies depending on how small you diced the potato.
Don't worry, put the lid on and cook this stuff.
Remove cover, turn heat up to medium, add the chopped herb mix (thyme, marjoram, and oregano--or whatever you have). Stir to combine and cook briefly (1 - 2 minutes) until fragrant. People around the house will start to notice what you're cooking now. It's like incense.
Add the parsley and basil (or what you have on hand) and stir briefly to combine.
Taste this stuff right now. Make sure the seasoning (salt and pepper) is right. Adjust as needed.
Evenly pour the eggs into the pan, rotating the pan if needed to distribute the liquid. Don't stir it (really, don't), we're not after scrambled eggs this time.
Top with cheese and allow the eggs to cook briefly until the edges are set and you can see the bottom of the eggs are firming up a bit--about 2 minutes should do it.
Now put the skillet in the (preheated) oven on a middle rack and cook for 6 - 8 minutes just until the eggs "set" completely. Don't overdo this or the eggs dry out.
Timing varies here depending on the size of your skillet (how thin or thick the mixture is). Let it cook until the eggs don't slosh around any more and just become firm.
When the eggs are set, turn your broiler on high and open the oven door a bit. Broil just until the cheese browns a bit--about 3 minutes.
Get it out now.
What you have should look like this. Eggs still moist, cheese nicely browned, potato tender all the way through (not mushy), and the fragrance of fresh herbs perfuming the kitchen. You're awesome: Good job!
Plate and serve
We split the frittata in half and served it with tomatoes (yes, fresh from the garden) and a fresh green chili--cayenne from garden. A little fresh cracked pepper on top makes it look even more fabulous.
Did you try this? Then let us know what you think and leave a comment!