My fridge is always a bit on the sad and empty side. I’d rather have to get a bit creative with empty cupboards than to risk ingredients going slimy in my crisper. Potatoes and onions are mercifully long-lasting, and it’s always good to have a few (non-canned) staples floating around.
- 1 tbsp. butter
- 1 small onion, sliced
- 2 large potatoes, peeled and shredded
- Salt and pepper, to taste
- 6 eggs, beaten
- Sour cream or greek yogurt, to garnish
- Melt butter in a medium-sized non-stick skillet, over medium heat. Add the onion and cook until soft, about 5 minutes. Add the shredded potato and cook, tossing often until bits begin to brown, about 8 minutes. Season potato-onion mixture with salt and pepper.
- Toss potato and onions one last time, then pour beaten eggs over potato mixture. Using a rubber spatula, bring the edges of the frittata to the center, then smooth top of frittata and cover with a lid. Let cook until the eggs are set, then carefully flip the frittata onto a plate so that the bottom that was touching the pan is now facing up. Garnish with sour cream or greek yogurt.