Thank goodness for leftovers.

One thing I didn't think of when considering this blog was that most of my cooking is for Shabbat and holidays, but I don't use the camera on Shabbat and holidays, and therefore, much of my cooking goes unrecorded. Which is why I'm glad we had leftovers of this frittata so I could post it here. It was something of a Passover triumph -- a vegetarian dish that even my carnivorous father enjoyed. I usually make my frittatas with whipped cottage cheese, but this time I went for the more authentic all-egg frittata -- easier for the lactose intolerant members of the family, and that way my vegetarian husband could eat it when the rest of us were eating meat (I won't talk about my mother's incredible pot roast here -- I don't have photos, and why make all of you who didn't get to eat it feel deprived). So anyway, the frittata. If anyone knows why beautiful red onions turned green after being cooked, please explain it to me.

Pesach frittata:
6 eggs (this can vary based on size of pan and number of servings)
4 egg whites
1 red onion, thinly sliced
1 can sliced potatoes (I intended to use freshly cooked potatoes, but we were down to the wire before Shabbat with no time to start steaming potatoes, and there was a can of sliced potatoes, and they weren't bad)
Rosemary
Paprika
Salt
Pepper
olive oil

1. Preheat oven to 350.
2. Heat 10" skillet to medium heat with thin coating of olive oil.
3. Saute onions in skillet until soft.
4. Add potato slices and brown slightly (canned potatoes don't really brown -- too wet -- but you can try. Then I added paprika for color).
5. Meanwhile, lightly beat eggs together.
6. Add spices to egg mixture, to taste.
7. Pour onions and potatoes into egg mixture and stir gently.
8. Re-oil skillet, let oil heat, and pour egg mixture back in. Spread around evenly.
9. Cook on stovetop until eggs are set halfway through.
10. Transfer to oven and cook until set. If your skillet is truly ovenproof, you can do this at a higher temperature, but mine wasn't, so I stuck to 350 even though it took a while.
11. When eggs are set on top, remove from oven. Let cool slightly. Loosen the frittata from the pan, and invert on plate. Then use a second plate to turn it back right-side-up. Serve.

PS I have to credit my friend The Chocolate Lady, for introducing me to frittatas years ago when we shared a CSA allotment and I was panicked about what to do with all the greens. It's been a menu mainstay ever since.