Tuesday, March 15, 2011

Fresh Basil Potato Frittata

Frittatas are my new favorite thing! Ever since I made my first one for my family at Christmas...I fell in love with the simplicity and yet complexity of flavors and creating them! I love the versatility of being able to add a wide variety of different ingredients, and adding potatoes and eggs together makes it more hearty than just scrambled eggs...simpler than cooking breakfast potatoes and an omelet separately...and as flavorful as quiche minus the crust! If you haven't tried frittata...I recommend adding it to your next morning brunch menu!

You can really use any ingredients you like...but here are the ones I used:

* 2 baby red potatoes
* 5 eggs
* Milk
* 1 tsp rosemary
* Fresh garlic
* 1 tsp sea salt
* 2 tsp freshly ground pepper
* Fresh Basil
* 2 strips bacon, chopped
* Fresh Spinach
* Monterey Jack Cheese

Cook the bacon, potatoes, onions, and garlic in olive oil, about ten minutes or until potatoes tender and onion and bacon browned in a non-stick pan over medium heat. Add spinach to pan until it becomes slightly wilted. Whip the eggs, milk, basil, rosemary, salt and pepper together and then pour over the potato mixture in pan. Even out the eggs, rotating the pan back and forth occasionally and making sure the eggs are not sticking to the sides of the pan. Cook covered for about 20 minutes, or until eggs are set. Add cheese near the end so it melts.

1 comment:

daddy-beamingheart said...

Where is this restraunt? I'm bringn' a gang with me!