Weeknight potato frittata

A frittata is an omelet that does not ask you to fold. Potatoes and onion are the filling when the fridge has no cheese and no ham. It is dinner, or tomorrow's lunch cold.

Ingredients

• 8 eggs
• 1 lb potatoes
• 1 onion
• 3 tbsp olive oil
• Salt and black pepper

Spinach, leftover broccoli, or a handful of cheese if they are already there. Do not shop for fillings.

Method

1. Heat the oven to 400 F. Slice the potatoes thin. Slice the onion.
2. Warm 2 tbsp oil in an oven-safe skillet over medium heat. Cook the onion and potatoes with salt until the potatoes are tender and taking on color, 10 to 12 minutes. Stir so they do not stick.
3. Beat the eggs with black pepper and the remaining salt. Pour them over the potatoes. Cook on the stove 1 minute, then move the skillet to the oven.
4. Bake until the eggs are just set, 8 to 10 minutes. Rest 5 minutes, then slice.

Why it works in PantryZero

Eggs and potatoes are the overlap of breakfast and dinner inventory. If both are logged, this should score as Make Now. Onion is the usual extra already in the bowl on the counter.