“Mom!” my 7-year-old shouted, even though our elbows were practically touching as we sat at the table for dinner. “This ricotta is SO good!”

At her slip of the tongue, I nearly choked with laughter. This from a girl whose favorite show is “30 Minute Meals with Rachael Ray” and who, thanks to a recent cooking class, tosses around the word “poolish” (a starter for bread) as easily as she does a Frisbee.

“Frittata,” I corrected, still chuckling. “You mean frittata.”

By whatever name, the dish was perfect on a cold February night. It also filled the house with incredibly delicious smells. My realtor told me once to bake a spice cake before having an open house. If I ever need to sell a house again, I’ll think I’ll make this frittata instead.

The intense flavors came from organic onions from last week’s CSA delivery, cut in half and then into thin slices, left to soften and sweeten over medium heat for 15 minutes before being finished with a deglaze of balsamic. Then came local potatoes, sliced thin and sautéed with ham.

When the potatoes were browned and tender, I added back in the onions, poured in my egg mixture and let it cook until the bottom was set. Right around the time I reminded my preschooler (again) to take down his pillow fort and set the table, I popped it in the oven. By the time he had finished, the frittata was done.

The beauty of this meal is that in addition to being delicious, it is ready in no time at all (especially if you sauté rather than caramelize the onions). Meaning, of course, that when your family praises you for the yummy food you can act like you planned it all along, when in reality you opened up the fridge at 5 (or 6, or 7) not knowing what in the world you’d have for dinner.

Click here for the recipe for Frittata with Caramelized Onions, Ham and Potatoes.