Potato, Red Onion and Feta Frittata (Gluten Free)

This Italian omelet is cooked with purple potatoes and feta, but you can easily use any combination of vegetables and cheese that you fancy. It just so happens that I had a of purple potatoes to spare so used it for this dish. If you remember last week I wrote that I was receiving potatoes by the barrels from my CSA.

Frittata preparation differs from omelette preparation in that the eggs are beaten to incorporate air where the eggs for omelettes usually are stirred with less air incorporated. The additional air in the frittata mixture allows for a deeper filling and a fluffier result. Ingredients to be incorporated into a fritatta are added to the pan before the egg mixture. This is just another super easy dish to prepare with staple ingredients that you normally have in your home. What I also love about a frittata is that it’s a one pot dish, so there is not much clean up.

The frittata is baked, but started in a frying pan and then finished under the broiler. When done, cut into wedges and serve with a tomato salad for a light supper.

2 tablespoons olive oil
1 red onion, sliced
12 ounces cooked potatoes, halved or quartered if large
4 eggs, lightly beaten
3/4 cup feta, crumbled
Salt and fresh ground pepper

Serves 2-4

  1. Heat the oil in a large frying pan. Add the onion and saute for 5 minutes until softened, stirring occasionally.
  2. Add the cooked potatoes and cook for 5 minutes or more until golden, stirring to prevent sticking. Spread the mixture evenly over the base of the pan.
  3. Preheat the broiler to high. Season the beaten eggs, then por thte mixture over hte onions and potatoes. Sprinkle the Feta on top and cook over medium heat for 5-6 minutes until the eggs are just set and the base of the frittata is just golden.
  4. Place the pan under the broiler and cook for 3 minutes until set and lightly golden. Serve the frittata warm or cold, cut into wedges.

With the recent outbreak of egg recalls, please refer to the bottom of this post on steps to avoid food poisoning from eggs, excerpted from the FDA.

This salmonella outbreak comes from eggs of salmonella-infected hens that carry the bacteria in their ovaries and pass it to eggs as they are being formed.
Eggs that appear to be fresh and normal may actually harbor salmonella.
If you like your eggs prepared over easy, you may want to change your egg-eating habits. 

  • Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and homes. People who have recalled eggs should discard them or return them to their retailer for a refund.
  • People who think they might have become ill from eating recalled eggs should consult their health care providers.
  • Keep eggs refrigerated at least to 45 degrees F at all times.
  • Discard cracked or dirty eggs.
  • Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
  • Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
  • Do not keep eggs warm or at room temperature for more than two hours.
  • Refrigerate unused or leftover egg-containing foods promptly.
  • Don’t eat raw eggs.
  • Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
  • Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly people, and people with weakened immune systems or debilitating illness.

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