It's a Frittata

There's nothing like accomplishing something new and being able to share that with your family or friends. Young chefs will be proud to serve this simple dish that is not only delicious, but will give them some basic techniques to grow on.

A frittata is basically just like an omelet, but not folded and has the other stuff mixed all in with the egg, not stuffed inside. For this frittata, I peeled and cubed a couple of small potatoes and boiled them for a few minutes until they were almost done. This reduces the potassium. During this time, I blistered a few cherry tomatoes right in the pan until they were soft and like candy. Remove when done.

Uniformity in the cubed potatoes will be something that the young cook should be attentive to so that it all cooks evenly and is visually appealing. Avocadoes are sliced down the middle and the halves perforated into strips like in the photo. Use a spoon to scoop them out, getting the spoon edge all the way down against the hard edge when you scrape.

Parents may want to demonstrate removing the pit. You do that by holding the pit half in your hand and lightly whacking the center of it with a large bladed knife. The knife will be stuck in the center so when you twist it, the pit will come right out.

Now the beauty of a frittata is that it's great for leftovers and just about anything can go in one. Cheese, roasted vegetables, spinach, etc., but potatoes are always a staple in mine. I also chopped up some jalapeño to add a bit of heat, but you do you. Experiment and try different combinations.

In a wide non-stick heated pan you will finish your potatoes, making them crispy and golden on the outside. Make sure the pan is hot, cook them fast because they are almost already done. Once finished, spread them evenly around the pan and put in your other vegetables, in this case, the blistered tomatoes and diced peppers.

Beat 4 or more eggs while your potatoes are browning, pour them over the vegetables. Make sure there is enough oil or butter in the pan. I try to use butter sparingly, as good as it is, just make sure that there's enough so the egg does not stick.

Frittatas are usually started on the stovetop and finished in the oven, but I use a shortcut and flip them which can be tricky for small hands and probably best when using up to four eggs. I put a plate right over the top of the pan and turn the whole thing over, then slide the frittata back into the pan to finish the other side. You should only have to cook the other side for a couple of minutes depending on how many eggs you've used. Slide the finished frittata onto a fresh plate, presenting the side that is nice and golden.

Both of the above frittatas were done pretty much in the same way, with the same ingredients. So many possibilities!

Keep Cooking and Stay Healthy!

See you next time, @tacostate

ALL ORIGINAL CONTENT.