2 tablespoons extra-virgin Olive Oil or melted Clarified Butter
2 small Onions (chopped)
8 ounces small potatoes (unpeeled, sliced into paper thin rounds)
2 shallots (chopped)
Fine-grain sea salt
8 ounces Seasonal Vegetables (Ed. note: we used broccoli!)
10 large Eggs (well-beaten)
1/4 cup crumbled Goat or Feta Cheese
Small bunch of chives (chopped)
Heat the oil in a heavy ovenproof 12-inch skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes. Stir in the vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.
Whisk 1/2 teaspon salt into the eggs, and pour the eggs in the skillet. Cook over medium-low heat until the eggs are just set and there isn't a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside. The key is to avoid browning on the bottom. Top with the reserved vegetable mixture and sprinkle with cheese and the remaining shallot.
Place under a broiler (a low setting will give you more control, if you have that option) for a couple minutes, or just until the top of the frittata is puffed up and set. Resist the urge to walk away—the frittata can go from perfect to burned in just a few seconds. Remove from the broiler and let sit for a minute or two. Sprinkle with the chives, drizzle with a bit of olive oil, and serve warm or at room temperature, right out of the pan.
Recipe and photos from "Super Natural Every Day" by Heidi Swanson. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.