Or, more specifically, today serves up a frittata, which is, essentially, an omelette with the filling still on the outside, waiting to be folded.  Of course, doubling over this creation probably wouldn’t be good idea, or even physically possible, loaded as it is with all sorts of substantive goodies, from artichoke hearts, to mini bell peppers, to halved baby potatoes.  No, best to enjoy this as it is, a breakfast pizza of sorts, with eggs as a base holding everything in place.

Hence the current recipe for Artichoke, Baby Potato & Pepper Open-Faced Frittata, as offered in Shape‘s May 2019 issue.  Yes, that Shape, the same magazine that inspired this spring’s Salmon and Whipped Cauliflower entry.  Apparently,  this unlikeliest of all sources produced a second dish worth pursuing.   Brava!

The magazine suggests the dish will serve four.  Okay, considering Shape‘s intended readership is fitness-centered women – you know, yoga class people – that’s theoretically plausible, but it’s unlikely, given how delicious the dish is.  Then, if you introduce a male to the formula, this serves merely a couple.  For that matter, a hungry guy, which is to say a typical guy, might come close to finishing this off all by himself.  No misandry implied.  Speaking from experience here, 75% – then the rest went into the fridge until breakfast this morning.

Why not?  Such an appealing mixture of textures and tastes, from the creamy egg, fluffed up just enough to hold everything together, to the chewy artichokes and potatoes and the still-crunchy peppers.   A range of tastes to match, from the smoothly buttery eggs, to the lightly salted taters, to the glancing sweet notes the peppers offer.

Quite a satisfying start to the day, made even more perfect when accompanied by freshly-squeezed clementine juice, as pictured.  A bit more work, but completely justified after the first delicious sip makes it splendidly obvious the citrus is approaching peak conditions just about now.  Of course, this also makes clear that if clementine juice were commercially available, it probably would go for $12 a quart.

This is such a wonderfully topsy-turvy breakfast, though, with scrumptious fillings folded over the eggs, an exuberant, gold-standard juice seems to be appropriate. The world turned upside-down this morning, then right side-up again with the first swig of liquid sunshine.


Artichoke, Baby Potato & Pepper Open-Faced Frittata

  • 5 baby potatoes, different colors, and halved at an angle
  • 1 tablespoon, plus two teaspoons, olive oil, divided
  • salt and freshly-ground pepper
  • 5 large eggs
  • 1 small onion, finely diced (*1)
  • 3 mini bell peppers, stemmed, halved at an angle and seeded
  • 1 10-ounce jar artichoke hearts, drained
  • 2 tablespoons chopped parsley (*2)

Put the potatoes in a small saucepan and fill with enough water to cover by a couple inches.  Generously salt the water and place the pan over a high flame.  Bring to a boil and continue so until a paring knife easily penetrates a potato, about fifteen minutes.  Drain potatoes in a colander.

Meanwhile, set a skillet over a medium flame and add a tablespoon of the oil.  When oil begins to shimmer, place the onion in the skillet.  Season with salt and pepper and cook, stirring occasionally, until tender, about five minutes.

While the onion cooks, crack the eggs into a large bowl   Add a pinch each of salt and pepper, then whisk until well-combined.  When the onions finish cooking, whisk them in as well.

Return the skillet to the stove and add another teaspoon of olive oil.  Add the peppers and cook, stirring frequently, until they brighten and soften slightly, about two minutes.  Transfer peppers to a plate.

Once again, return the skillet to the stove and add the remaining teaspoon of olive oil.  Pour in the egg mixture and stir until eggs are lightly scrambled, but still quite wet, about thirty seconds.  Spread out eggs so they coat the skillet evenly.

Reduce the heat to low and quickly distribute the peppers, potatoes and artichokes evenly in the skillet, pressing down slightly to anchor them in the eggs, but stopping short of submerging them.  Continue cooking until the eggs set, about five minutes.

Sprinkle with the parsley and serve.


1 – Instead, why not make it one medium shallot?  You’ll be glad you did.

2 – Cilantro is much better, in both aesthetics and flavor.


17 thoughts on “Inside-Out

    1. Thank you, Tamara, and I love them too!

      We haven’t heard the last of the artichoke, either.

      Nor from “breakfast” items. Though most everything here has been/will be dinner or a dessert, there still is room for the day’s first meal. Especially when there’s a twist, as there was today. An omelet in reverse. Now would you look at that?

      Liked by 1 person

    1. Much appreciated, my friend! After photographing the frittata, it soon became dinner. I must not have realized how hungry I was, and I didn’t stop until only about a quarter of it remained. Good thing this was one of my uncommon Saturday solo meals, and I didn’t need to divvy up my golden treasure!

      The multiple place settings notwithstanding. This was one of the rare times they just were props. Probably due to a latent embarrassment over eating the whole thing myself over the course of a weekend. “Surely you wouldn’t…” Well, guess what?

      Those spuds are eye-catching, right? Now that I’m confident of a ready supply, other ideas inspire…

      Liked by 1 person

      1. Thanks, Crystal!

        Imagination gathers, and eventually it’ll produce an entry or two. I mean, look at those bright blues. Other hues are similarly fortunate, too. How can I ignore them?


  1. Glad that you pointed out that the typical female portion of food is significantly different that a typical male’s portion. Years ago when I wrote a few recipes for publication this became much more of an issue than I ever considered before. And yes, audience makes all the different. It’s kinda interesting and probably also completely nerdy to check out recipes and see what the recipe writer considers a portion.

    Wow, this frittata is fully loaded with lots of goodies. One thing I’m curious about is how the clementine juice differs from orange juice when it comes to taste. Is it the same or different?

    Liked by 1 person

    1. Oh sure, JoAnn. It’s the decent thing to do, anticipating readers’ varied circumstances.

      Not only do men have bigger appetites due to their enhanced muscle mass, but, going to extremes, even gluttony is thought to be “manly.” In contrast, women, no matter how modern they are, still harbor concerns an enthusiasm at mealtime marks them as being “unladylike.” As you know all too well, suggested serving sizes are manipulated accordingly.

      Glad you asked about clementine juice! The cons? It’s more work than is OJ, and it’s more expensive on a per-glass basis.

      Minor quibbles, really, and the positives stretch from here to the horizon. Clementine juice is more vibrant and is sweeter. The “orangey” flavor is mech more identifiable in clementine juice, whereas, unexpectedly, it’s much more muted in “conventional” orange juice. Clementine juice is what orange juice would taste like in a perfect world.

      The only reason it’s not in the fridge year-round is that clementines are available only from Halloween to Easter, generally.

      Liked by 1 person

      1. Good choice, JoAnn! The results will please, I think.

        In fact, if you squeeze clementine juice at peak season (say, January through March), it tastes just like Tang. Plus, it’s genuinely healthy.

        Even when the season ramps (November-December) or when it fades (April-May), clementine juice still is far superior to OJ. The only reservations are the extra effort and the $, and both are minor. Especially when they enable quite the payoff.


  2. I’ve been making lotsa frittatas lately. for some reason I’m craving them. and… I can’t believe I never thought of adding purple baby potatoes since I love them! Besides being delicious They add a nice splash of color too!

    Liked by 1 person

    1. I totally agree, Mar! Only recently have I begun to take advantage of the jewel-box of colors potatoes, offer. Brown spuds may be the most popular, but the colorful varieties have all the fun, don’t you think?

      It’s not surprising at all you’ve craved frittatas lately. They’re a warm, satisfying and well-provisioned antidote to cold weather. What better thing to crave now, as autumn becomes winter?


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