We do it every year – go overboard on Thanksgiving. Our cravings get the best of us. There’s always one too many appetizers, a side dish that is passed over or a half-eaten pie that no one feels the need to take home. The roasted garlic and shallot potatoes won “the leftover” prize this year. Left a bit longer in the oven to cook, they were neglected as everyone enjoyed their initial plate of food. Even my 8 year old son, Grant, who loves roasted potatoes, didn’t have room. As quickly as I took them out of the oven, I was putting the baked spuds in the fridge to save for another culinary endeavor.
Potatoes are often pushed to the side as they are deemed to be high calorie and “fattening”, but these tubers are jam-packed with vitamin C, potassium and fiber with virtually no sodium or fat. So in their unadulterated form, baked, roasted or grilled, potatoes are a good-for-you food. If you use less butter, bacon, cheese and oil on your spuds you can enjoy potatoes on a regular basis.
I had a bunch of thyme leftover, too. What goes better with roasted potatoes than this fragrant herb? It’s crisp, fresh taste blends well with many foods from meat, poultry and fish to starchy veggies like beans, peas and potatoes. As well as egg dishes like the frittata I am making today. It’s super simple and that’s why I love it. The beauty of frittatas is that you can flavor them however you want – spice them up with red pepper flakes or hot sauce; sweeten them with raisins, dates or cranberries or add saltiness with cheese, capers or olives.
Thyme Roasted Potato Frittata
Serves 6 (1/6 of the round)
2 cups roasted Yukon Gold potatoes, diced
1 large garlic clove, diced
1 small shallot, sliced
1 tablespoon extra-virgin olive oil
1 pinch of salt and pepper
1 pat of butter
5 large eggs, whisked
4 – 6 sprigs of thyme, leaves removed
1/4 cup parmesan cheese shavings
Salt and pepper to taste
2 teaspoons Dijon mustard (optional)
To roast potatoes: preheat oven to 400 degree F. Cut potatoes into bite-sized chunks, toss with garlic, shallots, olive oil and salt and pepper. Place in an oven-safe baking dish. Roast for 45 minutes and check. If potatoes are still hard in center, put back in the oven for another 15 minutes. Check again – when flesh is soft and potatoes are golden brown, remove from oven and set aside to cool for a few minutes.
In a non-stick skillet over medium-low heat, add butter and melt, add roasted potatoes to saute for a few minutes, pour in eggs and allow to cover the whole round of the skillet. Sprinkle the thyme, salt and pepper over the mixture and allow it to set. Turn the heat to low and cover. The eggs will rise a bit as they cook. With a spatula, loosen the sides of the eggs from the skillet and work it toward the middle to stop it from sticking (and to check the browning of the bottom). Sprinkle on the cheese and cover again. Allow the center to solidify and quickly remove from heat. Using a spatula, gently outline the sides and work toward the middle. It should loosen easily; lay it on a serving plate.
Serve immediately while warm. Dip each forkful in a dollop of Dijon mustard, if desired.
Nutrition Information (per serving): Calories: 104, Total Fat: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 5 mg, Sodium: 129 mg, Carbohydrates: 11 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g
Enjoy eating simply,