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#CookClub recipe: Potato-Basil Frittata

 
Potato-Basil Frittata has eggs, potatoes and two kinds of cheese. Serve it for breakfast or dinner.
Potato-Basil Frittata has eggs, potatoes and two kinds of cheese. Serve it for breakfast or dinner.
Published July 6, 2015

The other day, I received a press kit in the mail from the group behind gobreakfastarian.org. They're trying to turn the whole breakfast-for-dinner thing into a movement, encouraging home cooks to whip up eggs and sausage for the day's third meal. Their website intones the motto: "Breakfast. It's what's for dinner," going on to make the point that if breakfast is the most important meal of the day, why not eat it any time of day? Heck, they even sent a button: "See the light. Eat breakfast at night."

Sure, it might be a little silly, but I can dig the concept. Breakfast-for-dinner is already a movement in my house, an easy and whimsical option. Plus, eggs are a good source of protein, and less of a hassle to work with than raw chicken or ground beef.

So next time you're putting together dinner in a pinch, consider looking toward that first meal of the day. You could whip up a plate of scrambled eggs with a side of bacon, or you could try this week's #CookClub recipe, a Potato-Basil Frittata. A frittata is an easily customizable, one-pan egg dish that's similar to a quiche but without the crust. (The other big difference: A quiche is made from a base of eggs and milk or cream, so it's rather custardy. A frittata has little milk or cream and is primarily eggs, plus your additions.)

This frittata has eggs, potatoes and two kinds of cheese (ricotta makes it extra rich and creamy), but you could jazz it up with more veggies or even meat. Try throwing diced tomatoes or asparagus in there, or crumbled sausage or diced bacon. Frittatas need a strong cooking vessel, so make sure you have a deep, heavy skillet. For this particular recipe, you'll brown the potatoes in the skillet first, then pour the egg mixture on top and pop the whole thing in the oven. A cast iron skillet is ideal because you can use it on the stovetop and in the oven.

This frittata makes eight servings, so leftovers are likely. And guess what? They'll be perfect for breakfast the next day.

Contact Michelle Stark at mstark@tampabay.com or (727) 893-8829. Follow @mstark17 on Twitter.