Preheat oven to 375ºF.
Sauté the onions in a large black skillet with a little of the olive oil and when translucent and set them aside. Add more oil and turn the heat up slightly and add the sliced potatoes. Brown them a little by stirring and flipping. Then cover, adding water if necessary to prevent sticking, and let them cook until tender. Then add dried herbs and sauté gently.
In a medium-sized bowl, put all of the eggs and beat with a hand-whip. Add half of the cheese and salt and pepper. Add chopped greens and then the slightly cooled onions and vegetables. Stir well.
Add a tablespoon of butter or olive oil to skillet if necessary. Over medium heat, pour eggs and vegetables into the hot skillet. Sprinkle with the remaining Parmesan cheese. After cooking a few minutes, put into a hot oven to complete the cooking, until slightly puffy. Use the broiler judiciously to brown the top if you like. Let cool/rest about five minutes before cutting. Good served warm or at room temperature and may be used as little squares or diamond hors d’oeuvres.
Alternative cooking method: Pour into hot skillet, lifting the cooked edges of the egg to permit the uncooked eggs to flow underneath. Cook about 8 minutes and then place a similar-sized pan on top and “flip” the frittata to cook on the bottom. With this system, add Parmesan after fliping and bake in oven one minute to melt the cheese.
Keep up to date on the latest wine releases, events, and promotions!
View Past Newsletters.