Square Potato and Sage Frittata
A frittata is a blank canvas; it’s my go-to for showcasing seasonal ingredients as much as it is for clearing out the fridge. A metal baking dish makes a tall, square slice with deeply browned edges, though you can easily swap in a 10-inch ovenproof skillet instead. Drizzle the frittata with an all-purpose salsa verde, sidle it next to a pile of dressed greens or cap it with a spoonful of sour cream for a surprising and lovely contrast.
- 12 large eggs
- 4 medium new potatoes or fingerlings, sliced into about 1/4–inch coins (about 1 1/2 cups)
- 1/2 cup sage leaves, divided
- 1 cup grated cheddar cheese, divided
- 1/2 cup whole milk plain yogurt
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoon salt, divided
Preheat oven to 400F with a rack in the center.
Toss potatoes with oil and 1/4 teaspoon salt in a medium bowl. Spread on a baking sheet; roast until tender and lightly browned, about 15 minutes. Cool 15 minutes.
Meanwhile, turn your oven to 350 °F. Generously butter or oil a 9 x 13 metal baking dish, getting into all the nooks and crannies. Finely chop 1/4 cup sage leaves; set aside remaining 1/4 cup whole leaves for garnishing. Whisk chopped sage with eggs, yogurt, 1/2 cup cheddar and remaining salt in a large bowl. Stir in cooled potatoes.
Pour into the prepared baking dish; scatter with remaining cheddar and sage leaves. Bake until just set in the center (jiggle the pan; there will be a bare wobble in the very middle), 30 to 35 minutes. Cool in the baking dish 10 minutes. Slice into 8 squares.