The Ninja Blog

Eat Me: Sandra's Seriously Simple Frittata

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Eat Me…you know you want to.

Beneath these kitten heels and pretty apron beats the heart of a dominatrix of clean and cooking. And Coffee. And Cookies. My mission here, kids, is to whip or beat your eggs into submission—or at least into a delightful, yet simple meal. Not only am I the mistress of keeping things neat and simple. I swear to you I will never give you a complicated recipe to follow. There will be no non-stick personal appliances, no weenie makers with built in bun warmers (make of that what you will), no blow (snigger) torches. It’s old-fashioned basic cooking that you can usually make in one pot or pan or baking dish. I’ll give you main dishes and side dishes and cookies, with an occasional foray into pie and cake. I’ll tell you how to do it and I’ll tell you how to cheat when you do it. While I am a vegetarian, I still eat eggs and cheese and I still cook for people who are carnivores. This means I will happily pork you and show you the beef…with a healthy slant towards eating your veggies. However, seeing as I have a seafood allergy you will never get a fish-crustacean-lived-in-water-related recipe here.

Since I mentioned eggs, let’s talk about ‘em. “How do you like your eggs in the morning, scrambled, fried, or fertilized?” Personally, I like my eggs with potato. Also, eggs aren’t just for breakfast.


Seriously Simple Frittata

You need:

A baking dish (I use a Pyrex 6 x 9 inch/2 liter dish)

Olive oil spray

8 large eggs

3 medium-sized potatoes

1 tsp Dijon Mustard (or whatever style ‘stard you like)

A good splash of milk

Salt & pepper to taste

½ cup shredded cheese (I use cheddar)


Spray baking dish with olive oil.

Wash the potatoes and prick the skin. Cook in microwave, or steam until a fork inserted in them comes out with ease. Let cool enough to handle and slice into ¼ inch/1 cm rounds. I leave the skin on. Layer in bottom of baking dish. Sprinkle with salt and pepper. Sprinkle cheese on top.

 Beat the eggs. Add splash of milk. Beat again. Add in mustard. Beat again. Pour over potatoes.

 Bake at 375F/190C for about 45 minutes or until top is puffy and golden.

Let sit for 5 minutes to cool. Then slice and serve with a nice green salad for dinner, or as is for breakfast. With coffee. This can be refrigerated and served for lunch too.

You may call this Egg and Potato Bake, Frittata, or even Spanish Tortilla. You can vary the recipe. For example, I sometimes use sweet potato and regular potato in this this dish. I add in roasted red peppers and, if I can get them, roasted green chilies from New Mexico. You might like to add chopped ham, onions and mushrooms, whereas I run screaming from onions and mushrooms (and tofu, which is an abomination up there with instant coffee). If you choose to add more, layer the other stuff between and on top of potatoes.