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Frittata with Potato Crust

Caitlin makes this at least once a week. It's so easy and delicious. It's good hot out of the oven, it's good cold the next day from the fridge, it's good for breakfast, it's good for lunch, it's good any damn time. Add some hot sauce or a bit of pesto if you feeling like mixing things up.

Frittata with Potato Crust

1 Tbsp butter

1 large potato, shredded

4 eggs, whisked

large handful dill (sub basil)

1/3 cup crumbled feta cheese

salt and pepper

Heat an oven-proof pan over medium high heat. Add the butter and wait until it bubbles before sprinkling with the shredded potato. Make sure the potato is covering the entire bottom of the pan, press down and smooth out. Let cook until the potatoes start to brown on the bottom and along the edges, 3-4 minutes. I don't mind if the potato is cooked all the way through, but if you do, wait a little longer. In the meantime, whisk the eggs with the herbs and some salt and pepper. When the potato is ready sprinkle with feta and dump over the egg mixture. Move the pan around to try and get an even coat of egg on top of the potato.

Transfer the pan to the top rack of your oven and turn on the broiler, broil for 3-4 minutes until the egg is set.


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