​Hakuna Frittata

andy mueller

habakuna frittata—chef andy—april 2020

Borrowing from The Lion King's "Hakuna Matata," which loosely translates to "no worries" or at least no need to worry about what's out of your control, I hope this recipe reminds you not to worry about what's beyond your control. You can, however, control what you eat. This recipe is a "no worries" frittata that can be breakfast, lunch or dinner and can take on whatever you have in the fridge that needs to be taken care of.

A frittata is basically a cross between a crustless quiche and an open faced omelet. It starts on the stove top and is finished in the oven but its creation can be like a canvas to an artist—limited only by the imagination of the painter.

The key to a good frittata is regulating the heat both on the stove and in the oven. If the heat is too high on the burner, your bottom will be scorched. If the heat is too low, you'll have a soupy finished product best served in a circular file.

I've had luck making it in a well seasoned cast iron pan, but I can't assume everyone has a perfectly seasoned cast iron laying around. In this case a good nonstick skillet will work just fine. Keep the heat at medium to medium high and make sure you have a dry towel or hot pad to remove the pan from under the broiler. Get creative with this recipe and remember, no worries, especially about this easy dish. Stay safe and God Bless!

Hakuna Frittata

Turn your oven to broil at the highest setting - rack should be at the second highest position from the heat.

Heat a medium sized nonstick skillet over medium to medium high heat - when pan is hot add:

1 tablespoon butter

1 tablespoon canola oil

When the butter is bubbling add:

1 cup diced cooked potatoes

pinch salt and pepper

1/2 cup diced onions

1 cup diced cooked bacon, ham or sausage

Stir ingredients gently until onions start to soften. In a mixing bowl add:

6 large eggs

1/4 cup heavy cream

Whisk to blend thoroughly. Add the egg mixture to the pan. Move the pan back and forth gently to make sure the egg mixture is evenly distributed. Top the mixture with grated cheddar or mozzarella cheese then carefully place the pan on the top rack of the oven under the heat with the oven door slightly open. Pay close attention as the broiler will cook the frittata fairly quickly. As soon as the cheese is melted to a light golden brown, turn off the oven and close the door to finish cooking - about 3 to 5 minutes longer. Using a dry towel or hot pad, carefully remove the pan from the oven and slide the fritta out onto a large plate (may need some coaxing with a rubber spatula) - top it with diced green onions, sour cream, fresh salsa and chopped fresh cilantro - slice like a pie and serve - No Worries!

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