Potato & Red Onion Frittata

So, remember how nice I am and how good of a person I am? How, like, I fix people’s lives all the time and help them live happier and healthier and give them great ideas for food and amplified living? No? Well, I’ll give you a refresher. I am seriously, such a nice and good person. I constantly fix people and help others live happier and healthier lives. Because of me, people have a never ending supply of great ideas for delicious food and amplified lives.

No? Still not buying it?

Me neither. I pinch children, push the “door close” button on the elevator when senior citizens run to make it, and I cussed in a church once. Oops.

However, I do like good food. So, if that counts for something, I am hoping it tips the scale in my favor.

Keeping with our “minimal ingredients, optimum taste & health” theme, this recipe is so easy and perfect for a busy morning. Or a lazy morning. Or a morning when you’re hungry. Or an evening when you’re hungry.

It’s basically perfect for any moment in life where food is necessary or unnecessary.

Also (said in a whisper voice), this recipe is paleo. I don't want to say it too loud and scare people away, but it totally is. I feel like you have to say paleo like you're whispering around a sleeping tiger. Personally, that's how I was.

Stranger: "Paleo." Me: "WHAT. WHERE'S MY DAMN CHEESE AND BREAD. CARBS. NOM. NEED."

 Potato & Red Onion Frittata

Potato and Red Onion Frittata

1 Large Russet Potato, diced

½ Red Onion, sliced

2 Tablespoons Extra-Virgin Olive Oil

Salt & Pepper

Rubbed Sage

6 Large Eggs

¼ Cup Water

In a medium non-stick skillet, sauté the potatoes over medium-heat with the olive oil. Stir them often so they cook evenly but, if possible, cover them to keep the heat in the pan. Potatoes are finicky and this will help them cook fast and even.

When they start to look a little translucent, add the red onion and cook until tender. Season the mixture with salt, pepper and the rubbed sage. If you’re like me, you love sage. It has such rich and robust flavor and is WAY under used. Let’s change that.

Whisk the eggs in a separate bowl and add the water. Making sure the potatoes and onions are in a flat, even layer, pour the eggs over the mixture. Do not stir or mix the eggs or it will become more of a “scramble.” I mean, that’s fine but, we’re going for a Frittata. This is one of those times we want people to be confused when we tell them what we’re making. That way they’ll know you’re the bomb.com. If the eggs start to “bubble” up, like eggs sometimes do, take a knife and poke a hole in the bubble so you won’t have a big gap in the top of your frittata.

Let the eggs cook about half way and then place the whole skillet in the oven for about 20 minutes at 375. You’ll know they’re done when they get golden and crispy on top.

Gently work a spatula around the edge of the frittata and it should slide right out onto a plate for you to slice it up and eat it! The Frittata will be so happy to serve this delicious life purpose.