Favorite Recipes of Maverick Swaniel Harrienger











{March 16, 2016}   Frittata (The Pioneer Woman Cooks Dinnertime, 2015, page 10)

Serves 8.

  • 12 large eggs
  • Kosher salt and black pepper
  • 0.25 cup grated Parmesan or Pecorino Romano cheese
  • 0.5 cup grated Cheddar or Monterey Jack cheese
  • Dashes of hot sauce (optional)
  • 2 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 1 russet potato, baked and cut into cubes
  • 2 cups torn kale leaves or whole spinach leaves
  • 2 large jarred roasted red peppers, thinly sliced
  • 0.25 cup green or Kalamata olives, chopped
  • Fresh fruit
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk the eggs with salt and pepper.
  3. Add the grated cheeses and stir them to mix them with the eggs.  Set it aside.
  4. In a large ovenproof nonstick skillet, melt the butter over medium-high heat.  Add the onion and cook for several minutes.
  5. Add the potato, sprinkle with salt and pepper, and stir.  Cook with the onion for 2 minutes.
  6. Add the kale or spinach and stir.  Cook for a minute.
  7. Finally, add the roasted red peppers, and olives, stir them in, and arrange all of the vegetables evenly in the pan.
  8. Slowly pour the egg mixture over the vegetables.
  9. Keep the frittata on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
  10. Bake the frittata for 10-12 minutes.
  11. Slice it into wedges with a long, serrated knife…
  12. …And serve it with cool and fresh fruit.
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