Hakuna Matata Frittata

We’ve had a rough couple of days (teething-baby/sick-kids/sick-husband type days) here at the Banks’ residence, and I have NOT been inspired to come up with any great dinners.  Pouring sauce onto noodles from a jar has been the peak of my creativity.

Tonight I was so tired, I thought I’d make something easy, and you know what?  It was damn delicious…so I have decided to share it with you.

I call it the Hakuna Matata Frittata.  Why?  It means “no worries.”  Well, I guess it means, “no worries frittata.”  God, what are you a fricking grade-ten English teacher?  Stop judging me!  Here’s a picture to convince you it’s worth reading through this ridiculous babble to find the recipe.

Now, if you’ve never made a frittata, you will need to follow these six simple directions before we get started.

  1. Go into the bathroom.
  2. Turn on the light.
  3. Look in the mirror.
  4. Slap yourself.
  5. Call the person looking back at you a fool.
  6. Hang your head, and go into the kitchen to rectify this problem immediately.

It’s so easy and delicious!  Once you make one you’ll feel like your entire life has been a waste!  Now, if you’re feeling too emotional at the moment, please wait until you’re on the up and up to start handling knives.

Okay (finally) to make 4 servings of the Hakuna Matata Frittata you’ll need:

  • 1 cup potato, diced or peeled and shredded
  • 1/2 an onion, diced
  • 1/2 of a small tomato, diced
  • 2 buds of garlic, crushed
  • 1 tsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 cup grated cheese (I used marble, but it would be even better with grown-up cheese)
  • salsa


  1. Preheat your oven to 425 degrees.
  2. Grease a 9-inch pie plate and set aside.
  3. Prepare all of your veggies.  If you choose to dice your potatoes, they have to be small.  Like 1/8″ small.  Here’s a picture of mine.

    Those potatoes be small!
  4. Toss the potatoes, onion, tomato, garlic, olive oil, basil, salt and pepper in a bowl to coat it, then spread it flat on a cookie sheet.
  5. Place in the preheated oven and bake for 15 minutes.
  6. While your veggies are cooking, crack the eggs into a bowl.  Add your milk and a dash of salt and pepper (for good measure) into the mix and whisk those babies until they all become one.
  7. Stir the cheese into the eggs.
  8. When your veggies are done, take them out and set the oven to 375 degrees.
  9. Scrape the veggie mixture off the pan (the sticky bits are the best part) and spread around the bottom of your greased pie plate.  Pour the eggs and cheese over the top and spread everything around so there’s a little cheese everywhere.
  10. Place it in the oven for 15-20 minutes, or until the middle is set.  You’ll know it’s set if you can jiggle the plate and everything stays still.  Or you can press the back of a spoon in the middle and as long as it springs back into shape, you’re good.
  11. Let it cool for about 5 minutes, then serve that frittata like a tennis ball!

This is great with salsa, a salad (vegetable or fruit or both!) and toast.  And who are we kidding here.  There may be 4 slices, but there’s room for 2 in that hard working belly of yours.  Eat up.

It's better than grubs!




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