Inside-Out

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.

NOTES:

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.