A frittata falls somewhere between an omelette and a quiche. Because there's no crust to mess around with and it requires no fiddly folding, it's a perfect bombproof dish. This recipe calls for only potatoes, but you can add an equal quantity of any vegetable your kids like — try carrots or peas for some colour!
1/4 cup olive oil, or vegetable oil
1 medium onion, chopped
1 1/2 cups cooked, diced potatoes, (leftover is fine)
2 tbsp butter
6 eggs, beaten
1/4 cup grated Parmesan
1 tbsp chopped parsley
1/4 tsp black pepper
Heat the oil in a 10 in. (25 cm) skillet over medium heat. Add the chopped onion and cook stirring, for about 5 minutes, until the onion is softened. Add the diced potatoes and continue to cook, stirring, until the potatoes begin to turn golden.
Remove from heat and dump the contents of the skillet into the beaten eggs. Stir to combine, then mix in about half of the grated Parmesan cheese, the chopped parsley and the salt and pepper.
Add the butter to the skillet in which you just cooked the onion and potato, and place over medium heat. Let it melt; then, after the foam subsides, pour in the egg mixture, spreading it evenly in the pan. Turn the heat to very low and cook, gently, for 15 to 20 minutes, just until the eggs are set but still a bit wobbly in the middle.
Meanwhile, preheat the broiler element of your oven. If your skillet doesn’t have an ovenproof handle, wrap it in a double layer of foil to protect it from burning.
Sprinkle the frittata with the remaining Parmesan cheese and place on the oven rack, about 4 in. from the broiler element. Broil for 1 to 2 minutes – watching carefully – just until the top is set and lightly browned.
Loosen the edges of the frittata with a knife and slide it out onto a plate. Cut into wedges to serve.