Frittatas are a great canvases for leftover ingredients, especially grilled summer vegetables. We add them to the egg mixture just before it sets so the veggies don’t release too much moisture into the frittata. The potato also helps to absorb moisture and makes the dish feel hearty. You can swap the oregano for fresh basil or use a cheese with a bit more sharpness like Asiago or pecorino Romano. Serve for brunch, lunch, or dinner with goat cheese-topped crostini and a simple green salad.
1 1/2 tablespoons olive oil, divided
2 medium Yukon Gold potatoes, peeled and diced (about 10 oz.)
Preheat broiler with oven rack in upper middle position.
Combine 1 1/2 teaspoons oil and potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 minutes or until just tender. Uncover; cool slightly.
Combine milk and next 7 ingredients (through egg whites) in a bowl, stirring with a whisk.
Heat remaining 1 tablespoon oil in a nonstick ovenproof skillet over medium-high. Add potatoes; sauté 6 minutes or until browned. Reduce heat to medium-low; add egg mixture, and cook 5 minutes. Top evenly with grilled vegetable mixture. Place pan in oven, and broil 3 minutes or until egg is set. Cut into 8 wedges.