Frittatas all day long - including the kitchen sink!

I love a good frittata - basically like an omelet but instead of the filling folded into the middle - a frittata has the veggies and cheese mixed throughout. I made 2 different ones this last week and they were both delicious. Even better the next day made into a sandwich - just warm it slightly, toast some good bread spread with mayonnaise and you are set!

Like a Tortilla Espanola

Look at all those lovely layers

 Zucchini Frittata serves 2 with leftovers

4-5 small zucchini thinly sliced into rounds (I used my mandoline)
couple tablespoons olive oil
1 sprig thyme
5 eggs beaten
pinch curry powder
2 tablespoons goat cheese (I happened to have garlic and chive chèvre)
1/3 cup freshly grated parmesan
1 teaspoon chopped fresh parsley
1 teaspoon milk

Heat the oil in a large skillet (I don't use a "nonstick" but one that is well seasoned that won't stick) and add the zucchini and thyme and cook until soft and lightly browned. Remove thyme stem - salt and pepper and set it aside. Mix together the rest of the ingredients in a bowl. Put the zucchini back on the heat and when hot pour over the egg mixture and cook over medium heat for 3-4 min. Then I pop it in the toaster oven on broil for about 5 min or until puffed and golden. Makes a lovely little brunch. I wish I had taken a picture of the bottom - perfectly browned zucchini - adorable.

So the other frittata started out as Smashed Potatoes with leeks - which I just tried from Bon Appetit and had about a cup and a half of leftovers - it was delicious on it's own and cooked with eggs! This is what I mean by including the kitchen sink - this morning when I woke up and wondered what to have for breakfast I saw those potatoes and realized there was not enough to serve to 2 people - but when I added 4 beaten eggs - I used a smaller pan on this one - it was the perfect breakfast.

Smashed Potatoes with Leeks serves about 4 (or 2 and make a frittata!)

2 pounds small new potatoes - I used some yukon gold ones from the market
olive oil
4 baby leeks (also from the market - use only 2 if they are large)
1 clove garlic, chopped
salt and pepper

In a steamer basket cook the potatoes until tender - this took about 15 min - you don't want them to be mush, but you should easily slip a fork into them. Set aside to cool, then lightly press with you hand to smash them.  Clean leeks of all dirt rinsing well - then chop into about 1/2 inch pieces. Warm a couple tablespoons oil in a large skillet and sauté the leeks until tender - at the last min add the garlic and salt and pepper. Add a couple more glugs of olive oil to the pan and add the potatoes and let them get browned and then flip to the other side. Should take about 4-5 min a side - then toss them around to make sure all toasty - serve hot. Next day (if you are lucky enough to have some left) warm up in a pan then pour over a few beaten eggs - and enjoy!