Skip to content
March 8, 2012 / staceyj

One Grocery Trip…A Week’s Worth of Meals: Day 4

Welcome to Day 4 of my Everyday Food magazine’s ‘The $50 Week‘.  Tonight’s dinner deliciousness?  Vegetable frittata with roasted potatoes and garlic.  Umm..yum!  And if you’re wondering what in the world a frittata is you (and my son) can be rest assured that it is just a fancy word for egg dish.  Since eggs are on Beaut.two’s unfortunately short list of things he’ll actually eat, I had my fingers crossed all the vegetables wouldn’t get in his way.  Until of course I had to do some chopping.  Then I uncrossed my fingers for safety reasons.  And then promptly re-crossed them once the chopping danger passed.

Read on for your step-by-step guide to bringing vegetable frittata with roasted potatoes and garlic to your table tonight!

Ingredient List
1 pound Yukon Gold potatoes, cut into 1-inch pieces
4 garlic cloves
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup sour cream
1/2 medium red onion, diced medium
1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
reserved roasted broccoli from Day 3
1 tomato, cut into 1/2-inch pieces
1 cup grated Parmesan

Preheat oven to 425 degrees, with racks in upper and middle thirds.  On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper.  Arrange in a single layer on sheet and roast on middle rack.

Roast until potatoes are golden and crisp, about 25 minutes, stirring halfway through.

Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper.

In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium.

Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes.

By this point, you may be saying to yourself, “It seems as though the green beans referenced above are missing.”  And you, my very astute friend, would be correct!  Blame it on winter, blame it on groceries traveling from far off places, blame it on my fridge, blame it on anything but the sad looking green beans that were supposed to be a part of this deliciousness.  They had seen much better days and so I put them out of their misery and replaced them with an extra tomato.  Tomatoes to the rescue!

Add broccoli and (extra) tomato and season with salt and pepper.

Add egg mixture and stir to combine.

Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.  I’m instructed to leave the eggs completely alone for 2 minutes.  Can someone pass those same instructions along to my beauties?  Most days I would give just about anything if I could get 2 precious minutes undisturbed.  🙂

Transfer iron skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes.  Heat broiler and broil until cheese is browned and bubbling, about 1 minute.  Run a rubber spatula around edge of frittata and transfer to a plate.  Cut into wedges and serve with potatoes and garlic.

Sit back, enjoy and say the word frittata repeatedly.  How often to you get to use that fabulous word in your everyday conversation?  Not nearly enough so here’s your chance.

The review on Day 4’s meal?  The roasted potatoes and garlic were a hit!  I ate my first helping with just salt and pepper.  For my second helping, I ate them with a little Lawry’s Seasoned Salt.  Really good move on my part.  Really good.

The frittata was fabulous too.  The Parmesan cheese gave it a richness I really wasn’t expecting.  Beau and Beaut.one agreed and proceeded to devour it.  Beaut.two?  Well, let’s just say that there were some very ‘hands on’ moments of meticulously removing all the vegetables from the frittata.  Hey, I figure it is a great opportunity for him to work on his fine motor skills.  Once all that veg was out of the way, I am happy to report that he enjoyed his eggs & cheese.

Tomorrow wraps up ‘The $50 Week’.  See you then!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s