Jalapeno Havarti and Potato Frittata

My weekdays are always hectic – filled with working, writing, laundry (there’s always laundry!!), taking care of my three cats, and cooking.  No matter how prepared I am, there are some days when dinner rolls around and I just don’t want to cook.

On days like those I sometimes go out and get fast food, or throw a frozen pizza in the oven.  Other days nothing but a homemade meal will do, so I try to make the absolute fastest thing I can think of.  This week, frittata topped that list.  It’s fast, tasty and best of all, I end up with minimal dishes.

I’ve also been trying to eat as much local food as possible, and this is a 100% local meal.  Well, maybe 90% since I added salt & pepper, and Joey topped his with sriracha.

Jalapeño Havarti & Potato Frittata

Serves 2-4

6 eggs

75g (3oz) jalapeño havarti

1 large potato

1-2 cloves garlic

1/4 tsp thyme

1 Tbsp butter

1 Tbsp olive oil (or a second Tbsp butter)

salt & pepper to taste

Preheat the oven to 400°.  Thinly slice the potatoes and finely mice the garlic (you can also use a microplane or the small side of a box grater).  Melt the butter in a medium sized oven safe non-stick pan over medium high heat.

Add the garlic to the melted butter and stir until it gets fragrant.  Add the potatoes, thyme and some salt & pepper.  Cook until the potatoes have just softened.

Meanwhile, beat together the eggs, cheese and some salt & pepper.  Pour the egg mixture over the softened potatoes, stir gently to make sure the egg gets under all of the potato slices.  When the edges of the frittata have started to cook & puff up slightly, transfer the pan to the oven and cook for a further 10 minutes.

The frittata will look slightly puffy and just be starting to get browned on the edges.  Slide the frittata onto a cutting board and serve in wedges with a green salad on the side.

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