Just got back from being out of town, so haven't been cooking anything lately. Fortunately, I have another guest blog from Brian Hill. He is a great cook and one of his specialities is coming up with his own breakfast and brunch items. He makes different versions of this type of dish and it sounds like this one came together really well and will be a nice one for everyone to check out!
Sheri
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This is one of those “grab anything you have in the fridge” recipes that will delight you for a weekend or Sunday brunch. It’s also a tasty concoction that can be different every time you make it! On a recent Sunday we had a taste for something special and this frittata did not disappoint.
The first step in the process is thinly slicing white/yellow onions and sautéing them in olive oil until carmelized, about 8-10 minutes. Add whatever other vegetables or meat you like. We chose red peppers, mushrooms, bacon & sausage crumbles and sautéed for a few minutes before adding sliced white potatoes (canned) and spinach at the end. Season with salt and pepper before adding 4 beaten eggs (or you can use egg substitute – but they are just not the same).
As the eggs begin to cook use a spatula to keep them cooking evenly on the stove for a few minutes. While the eggs are cooking add small cheese cubes to the mixture. We used Gruyere cheese which is a great complement to all of the flavors.
Once the eggs look about 80-90% cooked top the pan with a mixture of shredded Gruyere cheese and Panko bread crumbs. Then put in the oven and broil until the top is golden brown and the eggs are cooked completely.
That’s it! This is an easy and delicious brunch item that will satisfy. In fact a friend once called our version of a frittata as “quiche with balls!” Bon appétit!
Brian Hill (Guest Blogger)
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