now i'm laughing
oh, mother duck, you got there before me again! i just fixed a killer frittata, and thought that i'd post it because i know you and allan are foodies. decided to look around before i posted, and what did i see? why a recipe for dinner that's what i saw. beat me to it.
so anyway, i'm going to go ahead and post mine regardless of the duckling appearance, because it's more a matter of great minds thinking alike than of imitation. at least in this one, specific instance!
this is my "what's in the pantry" frittata.
preheat oven to 350 degF
4 chicken and apple sausages, sliced into rounds.
6 eggs, beaten
4 small yukon gold spuds, cut into eighths
1 red bell pepper diced big
1/2 red onion, diced small
1 clove garlic, minced
1/2 zucchini, about matchstick size pieces
1/2 cup shredded cheddar cheese
nuke spuds for about 5 minutes in the microwave to get them started.
when they are ready, toss them into an oven safe saute or frying pan with a tablespoon or so of olive oil. i got a new saute pan that is perfect for this, but my old cast iron skillet did the yeoman's duty for years with this dish. whatever you use, make sure it will be big enough for all of the ingredients!
once the spuds start browning, toss in everything except the eggs and cheese.
when things look like they are browning up nicely, turn off the burner, and mix in eggs and cheese. put into preheated oven for about 5 minutes. you know it's really really ready when the egg starts pulling away from the edge of the pan.
it's really, really good. i try different seasonings each time, but my favorites always include kosher salt (to taste) and ground pepper. from there it could be creole seasonings, any number of different seasoned salts, i've used fresh basil and thyme from my garden, parsley from my garden...whatever strikes your fancy. i've used spinach too, which is pretty darned good.
i figure servings based on number of eggs typically. so this makes 3 normal, 2 big boy, or one bothenook servings. (joking, i'm joking. 1 1/2 bothenook bigboy servings. yeah, that's the ticket).
whole thing, start to finish, including prep time is about 15 minutes
so anyway, i'm going to go ahead and post mine regardless of the duckling appearance, because it's more a matter of great minds thinking alike than of imitation. at least in this one, specific instance!
this is my "what's in the pantry" frittata.
preheat oven to 350 degF
4 chicken and apple sausages, sliced into rounds.
6 eggs, beaten
4 small yukon gold spuds, cut into eighths
1 red bell pepper diced big
1/2 red onion, diced small
1 clove garlic, minced
1/2 zucchini, about matchstick size pieces
1/2 cup shredded cheddar cheese
nuke spuds for about 5 minutes in the microwave to get them started.
when they are ready, toss them into an oven safe saute or frying pan with a tablespoon or so of olive oil. i got a new saute pan that is perfect for this, but my old cast iron skillet did the yeoman's duty for years with this dish. whatever you use, make sure it will be big enough for all of the ingredients!
once the spuds start browning, toss in everything except the eggs and cheese.
when things look like they are browning up nicely, turn off the burner, and mix in eggs and cheese. put into preheated oven for about 5 minutes. you know it's really really ready when the egg starts pulling away from the edge of the pan.
it's really, really good. i try different seasonings each time, but my favorites always include kosher salt (to taste) and ground pepper. from there it could be creole seasonings, any number of different seasoned salts, i've used fresh basil and thyme from my garden, parsley from my garden...whatever strikes your fancy. i've used spinach too, which is pretty darned good.
i figure servings based on number of eggs typically. so this makes 3 normal, 2 big boy, or one bothenook servings. (joking, i'm joking. 1 1/2 bothenook bigboy servings. yeah, that's the ticket).
whole thing, start to finish, including prep time is about 15 minutes
posted by bothenook at 17:28
1 Comments:
You know, I have never once eaten a Yukon Gold tater? I'm going to have to try them next time I'm in the States...
Post a Comment
<< Home