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If you’re not familiar with the fritatta, it’s an Italian egg dish somewhere between an omelette and a quiche.
This easy one-pan fritatta recipe from The Kitchn has quickly become one of my standbys this semester. I think the recipe’s tangy, slightly salty feta cheese adds just the right counterbalance to the hearty potato and egg. Make it for dinner with a side of broccoli, and then have it again cold for breakfast — the flavors deepen overnight.
The Trader Joe’s roasted red peppers from a jar aren’t necessary — fresh red pepper works just fine — but they do add another dimension to the dish. A word to the wise: Don’t skimp out on the fresh thyme. It’s there for a reason. Potato and fresh thyme are like Batman and Robin. The latter is not technically necessary, but without it, you wouldn’t have a dynamic duo, would you?