My great-grandmother lived in a tall building in a big city not so far away. She was old. Wig-wearing old. Old country old. She didn’t own a television but always had 7-Up in the fridge. That was enough to make me like her a little, even though she was cold and spoke broken, accented English. When I was very little my mom and I would visit her on weekday afternoons. She would make a frittata, fried peppers, stuffed artichokes, and wilted greens, served with bread and big wedges of table cheese. I would wander the hallways and sit in the solarium, thinking my own thoughts and waiting for something interesting to happen. Once we accidentally locked my baby sister in the car and fire trucks came and rescued her with a coat hanger. That was pretty exciting.
Potato and Pepper Frittata
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, chopped
- 1 potato, peeled and diced
- 10 eggs
- 2 tablespoons milk
- 2 tablespoons parmesan cheese
- salt and pepper
Preheat oven to 400 degrees. Heat olive oil over medium flame in a large, oven-proof skillet. Cook onions, pepper, and potatoes, seasoned with salt and pepper, until softened, about ten minutes. While the vegetables cook, whisk together eggs, milk, and cheese. Use a spatula to spread the vegetables into an even layer, then pour in the egg mixture. Gently stir the mixture, making sure all of the egg begins to set, about five minutes, season with salt and pepper. Move skillet to the oven and bake for fifteen minutes, until golden brown and puffed. Garnish with parsley and serve at room temperature. The frittata is perfect food for brunch and also good for lent.