My youngest daughter and I were in carpool line when we heard the news on Tuesday that it was National Pancake Day. My youngest, who also has the sweet tooth in the family decided we should have breakfast for dinner that night. I’m not usually a fan of sweet things at dinner time but how could I resist that sweet face!So, of course, I caved! To balance the sweetness of the pancakes and maple syrup, I decided to make a potato, tomato and black olive frittata to go along with the pancakes. The meal turned out really delicious. Everyone loved the whole wheat pancakes, the cinnamon added a nice touch! Check out Skinny Taste for the these super yummy whole wheat pancakes.
The frittata was one of my creations but the cool thing about frittatas is once you have the basic ingredients – eggs, milk, salt – it’s super easy to add extras.
Potato, Tomato, Black Olive & Feta Frittata
1 small yellow onion chopped
1 large Russet potato peeled and chopped into bite size pieces
1 cup baby tomatoes chopped
1/2 cup pitted Kalamata olives chopped
1/2 Cup milk
3/4 tsp salt
1/4 tsp pepper
Thyme and Parsley (optional)
Set oven to 350 degrees.
In an oven-safe skillet (I used my iron frying pan), saute the onions in a little olive oil until lightly brown. In a separate pot, boil potatoes until fork tender. Once the onion is done, toss in the cooked potatoes, tomatoes and olives. I crumbled my feta over this mixture – use as much or a little as you like. In a separate bowl, whisk together eggs with milk and add salt and pepper. I also added some fresh thyme and chopped parsley. Cook on medium low heat on the cook-top careful not to burn the egg mixture. When it starts to pull away slightly from the side, stick it in the oven for 15-18 minutes.
A seriously yummy National Pancake Day and definitely some new weekend favorites! Hope you enjoy!