During the cooler Arizona months, I spend most Saturdays manning the booth for my chocolate business at local farmer’s markets. Most of the time, it’s just me and I am kept busy chatting with people about the wonders of dark chocolate. It generally keeps me from enjoying what the other vendors have to offer, namely the farmers. It’s a first-come-first-served deal and by the time I make it over at the end of the morning, most of the goodies have been claimed. So most would call me crazy, but I look forward to the hotter months when Saturdays are mine again and I can make it out early to the nearest market, where even in Phoenix you can find some really fresh, delicious veg.
This frittata comes together so quickly and the smashed baby red potatoes are an easy alternative to a cubed breakfast potato or hash brown. The potatoes are par-boiled while you prep for the frittata. Once slightly tender, they’re removed and smashed flat to sauté until crispy. Cast iron skillets will yield the most even heat and golden brown color in a short timeframe. The veggies are sautéed ever so slightly, as to not lose the vibrance of color and flavor before adding the egg and finishing under the broiler.
I’m grateful for beautiful flavors found in this simple frittata. I’m grateful to have markets close that give us access to clean, quality foods. Do you shop at farmer’s market? How do you keep your grocery budget in line with the way you like to eat?
Sugar Snap Pea + Red Pepper Frittata
Serves: 2
- 4 eggs
- 1 tbsp. water
- 1/2 c. diced red pepper
- 1/2 c. diced sugar snap peas
- pinch fresh-grated nutmeg
- salt + pepper, to taste
- drizzle avocado oil (great for cooking with at a higher smoking point)
Directions:
- Preheat oven to broil, low broil if your oven has it.
- Heat an 8-inch cast iron skillet over medium heat. Place avocado oil, veggies, and spices into the skillet and sauté lightly, about 2-3 minutes. Beat eggs well with water and add to skillet, swirling slightly as the bottom begins to set. Leave on the heat another 2-3 minutes to allow bottom to brown.
- Place the skillet under the broiler. If on low broil, leave for approximately 3-5 minutes, monitoring regularly. If on high broil, 2-3 minutes and watch even closer. When the egg is puffed up about 50% greater in volume and the surface is golden brown, remove from the oven and let cool slightly before serving. Sprinkle with fresh herbs leftover from the smashed potatoes.
(Note: the water helps to give a fluffier frittata, don’t skip this ingredient! When placed in the oven, the water will create steam, which in turn puffs the egg up for a lighter finish.)
Smashed Red Potatoes + Fresh Herbs
- 8 baby red potatoes, whole
- 2 tbsp. avocado oil, plus a drizzle
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1 clove garlic, finely minced
- 1 tbsp. fresh herbs, chopped (I used chives and tarragon)
Directions:
- In a medium saucepan, par-boil potatoes in salty water (~1 tsp. salt per cup of water), about 8-10 minutes. You’ll know they’re ready when you can barely begin to insert the tip of a fork. Drain water and let cool briefly.
- Heat a cast iron skillet over medium heat with 2 tbsp. avocado oil.
- Place a whole potato on a clean cutting board, then place a kitchen towel on top. Pressing gently, flatten the potato slightly. You want to leave the potato intact, so don’t press too hard. Place the potato in skillet and repeat with remaining potatoes. Sprinkle with salt and pepper. Cook on one side until golden brown, about 3-5 minutes. Flip potatoes and cook another 3-5 minutes.
- Turn the heat off and add a drizzle of avocado oil, minced garlic, and fresh herbs. Toss together and let warm another 1 minute. Remove from heat and enjoy.
