A recipe for a potato and arugula frittata with crumbled goat cheese made in an eco-friendly ceramic skillet that turns your morning eggs into something worth waking up for. I had the opportunity to try Kohl’s new Farberware purECOok Ceramic Cookware and work with them, so the obvious choice was making a frittata that went from stove to oven to table in 30 minutes.
“What’s for breakfast?”
“When are we eating?”
Every morning the cries ring out of their mouths long before I’ve fully accepted that it’s time to actually function as a parent. I silently slide a bowl and carton of eggs towards the nearest member of their pajama-clad gang, the only instruction, “Start cracking.”
I shuffle my slippered feet towards the refrigerator and stare into its warm-lit interior as I try to determine what, in fact, we are eating this morning. An armful of ingredients get dumped on the counter as I turn the oven on and slip my “egg pan” from its hook next to the stove.
Soon the smell of shallots and potatoes fills the room. The oven slowly warms up the chilled room and my skin starts to feel more alive as I set a moka pot on the adjacent burner. I instruct the kids to procure the toaster from its spot on the shelf, to eat a banana, dress themselves, and meet back in the kitchen. Then it’s time to eat.
Plates are passed as we settle into the first quiet moment of the morning. Their mouths full, I sip my coffee, clutching it between both hands, and breathe for two counts. And then, “Mom, what’s for lunch?”
This frittata is for Lene, who has spent the last three months telling me about the tri-colored fingerling potatoes at the market and how they should come home with us. It’s for Kjell, who tires of over-easy eggs on the regular. It’s for Kiera who loves when bits of green show up in her breakfast. It’s for Magnus, who wants to arm wrestle his siblings for the last bits of goat cheese.
- 6 fingerling potatoes
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1 cup fresh baby arugula
- 10 large eggs, beaten
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/4 cup (4 oz) crumbled goat cheese, chèvre
- For the salad greens:
- 3 cups fresh baby arugula
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- pinch of salt
Years ago I switched any remaining nonstick for stainless steel in our home, but the one holdout was the egg pan. It remained until I stomped my feet to the store and returned with an eco-friendly nonstick pan that made my stomach turn less. It was ceramic. Ever since, ceramic has been my go-to choice in the kitchen for our morning eggs, so it made sense to say yes when Kohl’s reached out to have my try a full set of ceramic-coated pans. So far we’ve enjoyed many a breakfast off their slippery surface, and I’m dreaming of grilled sandwiches and large pots of soup. They’re easy to handwash as nothing sticks to them, or they can slide right into the dishwasher, if you’re so inclined.
Stay tuned, as I’ll be giving away a 12-piece Faberware purECOok Ceramic Set from Kohl’s next week. If you’re looking to upgrade your nonstick pans to something more environmentally friendly, you’ll want to check in Sunday.
UPDATE: The giveaway for the ceramic cookware is live.