No matter what your political proclivity, frittatas are for you.
A frittata is an Italian-inspired open-faced omelet, and I am so addicted to them, my Beloved now refuses to eat them, I make them so often.
But I had the morning to myself today, and I made an example of this delicious dish. It was so good, I just have to share (and maybe Da Hubby will be envious when he reads about it).
There are as many kinds of frittatas as there are shades of conservatism, so they’re appealing right now to Republicans, who don’t know quite what they represent. Are Republicans on the side of Main Street or Wall Street? Are they against taxes or for government bailouts? Are they Evangelical or Mormon? Or both? Or neither?
So it is with frittatas. You can make them with vegetables or potatoes or spaghetti or … wait for it … pork. Something for everyone.
Frittatas make a hearty meal any time of day. Since I’m on the dole right now, I had enough time on my hands to enjoy my frittata for breakfast, but if you’re less of Socialist and more of a Proletariat (that’s working class), you can eat your frittata at dinner.
The primary ingredient in a frittata is egg, a fiscally conservative protein source that would appeal to any Libertarian. Too much cholesterol in eggs? A Tea Party Patriot might appreciate cutting the fat by using egg whites instead of whole eggs. Feeling Democratic and want to share? Add more eggs and use a bigger skillet.
Frittatas are terrific for breathing new life into leftovers. Faced with last night’s vegetables, a leftover baked potato or the last bits of shredded cheese in the bag? Time to make a frittata. My dish this morning was built on leftover roasted yellow potatoes grown in my parents’ garden and a half an avocado leftover from who knows what.
Besides recycling leftovers, Green Party fans will appreciate all the locally grown produce you throw into a frittata. I raided my garden for chopped fresh mint, basil, chives and parsley, plus cherry tomatoes in the relish. In fact, almost everything you could throw into a frittata was probably grown domestically (I tried a fried plantain once, but honestly, a potato would produce the same effect), so you Prohibition Partiers who object to foreign aid should like that.
A member of the Constitution Party? Don’t forget to pray before you dig in.
Potato & Herb Frittata with Tomato-Avocado Relish
- 1/2 tablespoon olive oil
- About a cup of leftover roasted yellow potatoes
- About 1/3 cup chopped herbs such as mint, basil, chives and parsley
- 1 green onion, sliced
- 1 egg plus 2 egg whites
- 1/8 cup milk
- A few dashes Chipotle Tabasco
- 1/4 cup feta cheese
- About 3 tablespoons shredded Parmesan cheese
- 1/2 avocado, diced
- 6 cherry tomatoes, quartered
- 1/2 tablespoon olive oil
- Heat oven to 425 degrees. Heat olive oil over medium heat in a small skillet. Toss in potatoes while chopping herbs. Toss in herbs and green onion, stirring occasionally while mixing eggs, milk, Tabasco and feta cheese in a cup. Add salt and pepper to taste.
- Dump egg mixture over potatoes and herbs. Sprinkle Parmesan cheese on top.
- Move skillet to oven and bake 10-12 minutes until golden brown. Meanwhile, mix avocado, tomato and olive oil in a bowl. Add salt and pepper to taste.
- Remove frittata from oven, slide a spatula around the edges, and slide frittata onto a plate. Top with relish.