Thursday, October 21, 2010
Note the time on the stove. 6:34. That's AM. Yes, 6:34 in the morning ON A WEEKDAY no less. And I'm making a frittata.
It's a sickness, this cooking obsession of mine.
Ben was up early. Usually, we just cuddle together, but he was so active and wiggly, it was just time to get up.
This is how I keep my child entertained. I let him dig in cupboards half naked. Makes for a cute picture, though.
To be honest, though, this was just about as easy as making a bowl of oatmeal. I had leftover baked potatoes, leftover bacon, and a bunch of eggs - just throw it all in the pan and you've got an awesome treat of a weekday breakfast.
Ah, the frittata. For breakfast, lunch, or dinner, this is one of my favorites. It's so versatile; I've made this with cherry tomatoes, with sausage, with leftover stir-fried peppers, with sauteed zucchini...heck, if you're feeling adventurous, I bet you could even use leftover crusty bread or noodles in it. The ingredients vary, but the foolproof stovetop-to-broiler method is the key in my experience - I've never been able to flip a frittata in the pan to cook solely on the stovetop. Mark Bittman has a great take on the frittata with more veg than egg - check it out here.
2 Tbls. olive oil
2 leftover baked potatoes, chopped into small chunks
Salt and pepper
2 Tbls. milk (optional)
Leftover chopped bacon (optional - or use any other leftover meat/veg that you think would work)
In a large cast iron pan, heat oil. Add potatoes and bacon, heating through (I like to really cook them until the potatoes are starting to crisp up).
In a separate bowl, break about eggs, add milk and some salt and pepper; beat until mixed. Pour egg mixture over hot potatoes in the hot cast iron skillet and let sit undisturbed for about 3 minutes or until starting to firm up. Scrape along the sides, carefully lifting the bottom's edge as you run your spatula along the edge. Let any eggy liquid run underneath the frittata to cook.
Turn on the oven broiler, moving the rack to the highest position in your oven next to the broiler. Move hot cast iron pan under the broiler for 2-3 minutes, watching carefully, and removing when starting to brown on top (remember to use a potholder!). Let sit for a minute to cool slightly, then flip onto a large plate. Serve warm, at room temp, or I even like it cold.
Posted by Rhubarb and Venison at 8:32 PM