Thursday, December 30, 2010

Christmas Morning (or any morning) Frittata

Hey folks!
I thought I'd rustle up a few photos I had from cooking on Christmas morning to share with you. After opening gifts and sipping coffee, my family and I banded together to make a delicious breakfast :) YUM. My sister decided that a frittata would be a great dish to have.
So, here is a rough recipe of what we did:

Christmas Morning (or any morning) Frittata

We enjoyed this frittata on a special occasion but there is no reason that you can't try this recipe out any day of the year! It's actually a wonderful thing to make for brunch, and it can feed a lot of people!

You'll need: (for a very large frittata)
1 dozen eggs
2-3 tbs milk
1 C shredded cheese (shredded cheddar is good)
1 tbs butter
1 tbs olive oil
2-3 red potatoes 
1/2 large onion
1 red bell pepper
8 oz mushrooms

First, wash and chop the red potatoes into small cubes. Put a large cast iron skillet onto the stove, add the butter and olive oil, and let it heat up over medium/high heat. Then, add the potatoes... they take the longest to cook. While the potatoes are cooking, chop the red pepper, and onion into small pieces and set aside. Do the same with the mushrooms. Once the potatoes have cooked a bit, add the red pepper and onion (you might want to lower the head just a tad) Make sure to salt and pepper liberally. Cook the veggies down until the onions are translucent and the potatoes are fork tender.
While the veggies are cooking, crack all of the eggs into a bowl and whisk them together. Add salt, pepper, and the milk, and whisk again. The milk helps the eggs to be light and fluffy (yay!) Now add 1/2 of the shredded cheese and give it a little stir.

Next, add the mushrooms to the veggie mixture on the stove and cook those down a bit. The reason these are added last is because they cook the fastest and are easy to overcook... they also can release a lot of water if overcooked so you don't want to water down your veggies! Once the mushrooms are soft, give the egg mixture a good stir and pour it right into the cast iron skillet on top of the veggies. Now, don't mess with it. Leave it on medium/low heat and let it cook for a while. The goal is to get the eggs cooked almost all the way through without burning. While you're waiting for that, turn the broiler on high.

Once the eggs are almost all the way cooked (the top will still be jiggly and liquidy) sprinkle the remaining cheese on top and put the whole thing into the broiler. Leave it in there until the top is golden brown and it is totally cooked. My sister's stayed in there for about five minutes. After its all broiled up, take it out, cut it right in the skillet and serve up!

food coma breakfast

It was delicious and kept us all full until dinner! I hope you feel inspired to try this recipe (it was reeeaaaalllllyyy good!) For those of you I won't see (or haven't had the pleasure to meet) I hope you have a wonderful new year!

Foodie foodie!

Feel free to leave any questions or comments! I love hearing from you!

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