Potato Saffron Frittata

Potato Saffron Frittata

Breakfast, lunch, or dinner, frittatas are always the answer to a quick and healthy meal option, and this healthy potato saffron frittata is no exception.

There are few foods that you can eat any time of the day, frittata being one of them. They’re so easy to throw together – essentially all you need are eggs and some cheese, but healthy add-ins like vegetables take them to another level. There’s no doubt I am a fan of frittatas. I love experimenting with different ingredients and creating a variety of flavour combinations. Another reason to make frittatas? They can be served cold, warmed, or at  room temperature they taste even better the next day, meaning they make for ideal leftovers.

When it comes to consuming ready-to-expire veggies in the crisper, I have frittatas to thank for not being wasteful. Besides using up produce before it spoils, they require little to no prep, and minimal creativity. If you have eggs and some cheese, you can make a frittata. The additional ingredients are sometimes an afterthought, depending on what is lingering the fridge. And if you only have some eggs and cheese on hand, then you are good to go since even these three simple ingredients still result in a delicious dish. Once you learn the basics of the preparation – in this case stove-top preparation, adding on ingredients and experimenting with different flavours is a cinch. Have a go at creating interesting flavour combos, like zucchini and chorizo, kale and feta, or in this case potato and saffron.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Potato Saffron Frittata

2017-10-05
: Serves 4
: 5 min
: 12 min

Breakfast, lunch, or dinner, frittatas are always the answer to a quick and healthy meal option, and this healthy potato saffron frittata is no exception. There are few foods that you can eat any time of the day, frittata being one of them. They’re so easy to throw together – essentially all you need are …

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Potato Saffron Frittata
5
5
1
17
Ingredients
    1/2 medium red onion, finely minced
  • 1 medium Russet potato, finely diced
  • 8 large organic eggs
  • 1/3 cup grated Parmesan cheese
  • 1/8 tsp. saffron
  • sea salt and black pepper to taste
  • 4 tablespoons extra virgin olive oil
Directions

Heat the oil in a medium pan on medium heat for 1-2 minutes. Finely chop the onions and potatoes then add to the pan and sauté on medium-low for about 8 minutes or until the onions are translucent and the potatoes are fork tender.

Whisk the eggs with the Parmesan and saffron in a medium size bowl then add to the frying pan. Cook for about 5 minutes, stirring continuously to scramble. Remove the eggs from the pan and set aside in a medium bowl. Return the frying pan to the burner and add another 1-2 tbs. of olive oil. Increase the temperature to medium-high and heat the oil for 1 minute. Return the eggs to the pan, forming a patty with a spatula as they cook, shaking the frying pan gently to prevent the eggs from sticking and pressing down to ensure the frittata is uniform.

Cook for about 2 minutes then cover the frying pan with a large flat plate. Hold the handle of the frying pan and press down on the center of the plate with the palm of your other hand then flip the frittata onto the plate. Slide the frittata back into the frying pan and cook for another 2 minutes on the other side. Set aside to cool for a few minutes then cut into desired pieces. Consume with 4 days of preparation.

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