The baby is coming soon, so this may be my last post for a while. I had hoped I’d be a more active poster while on bed rest but I’ve ended up eating quite a bit of other people’s cooking, getting takeout, and eating recipes already on this blog over and over again. I cannot wait to be back in the kitchen and making new food with my own two hands again. I can’t thank my husband, our families, and our friends enough for feeding us these past several months; we wouldn’t have made it through without all of you!
Before I disappear for a bit, I had to post this recipe because my mom has made it for me so many times over the past few months at my request, and I love it. It’s perfect for my nutritional needs right now because it has protein from the eggs, vegetables, and carbs to fill me up and feed the baby! It’s great for any meal. My mom usually makes it for my lunch and I eat the leftovers for dinners. I hope you like it!
Potato and Onion Frittata
1 T. olive oil
2 garlic cloves, minced
1 large onion (or 2 small), diced
3 medium potatoes, peeled and thinly sliced
1/2 zucchini, washed and thinly sliced
1/2 cup grated Parmigiano Reggiano
1 T. parsley
Salt and pepper to taste
- Preheat oven to 350.
- Warm a nonstick saute pan over medium heat.
- When pan is warm, add olive oil. Swirl to coat pan.
- When olive oil is warm, add minced garlic and saute for 30 seconds until very light brown.
- Add diced onion and saute until softened, about 5 minutes.
- Add sliced potatoes to pan and turn heat up to medium high. Cook covered, stirring frequently. When potatoes are sizzling, turn heat back down to medium. Flip potatoes periodically so they cook on both sides. Cook until they are browned on both sides and a fork goes through them easily (about 15 minutes).
- When potatoes have about 5 minutes left to cook, add sliced zucchini and mix in.
- Meanwhile, in a small bowl, whisk eggs, cheese, parsley, salt, and pepper.
- When potatoes are ready, pour off any excess oil from pan, turn heat to low, and add egg mixture, working eggs into potato mixture until evenly distributed. Cover and allow eggs to set, about 7 to 10 minutes on very low heat.
- Transfer pan to the oven. Bake for 10 minutes.
*photo courtesy of yummly.com