Cooking: My Frittata Recipe

I like to share a recipe every now and then, it makes me feel as if I am sharing a piece of myself, with my readers. I love to cook and love to challenge myself in the kitchen. I grew up in the kitchen with my grandmother and my uncles and so have my two children, cooking time was family bonding time. I spent this past week with my family, we had a family reunion and we all took turns cooking. I was on breakfast duty and decided to make a Frittata, they are fast, easy and serve plenty.

The first thing I do is raid the refrigerator for any left over vegetables, meat and cheeses. Next I add my favorite ingredients to bring it all together and recruit other family members to help me with prepping all the ingredients. Here is what I came up with:

6- large Johnny Gold Potatoes
1- Red Bell Pepper
1- Green Bell Pepper
1- Orange Bell Pepper
1- Medium Spanish Onion
2- Roma Tomatoes
1- lb Bacon
1- lb Sausage
2- Dozen large eggs
1/2 tsp minced garlic
Extra Virgin Olive Oil (evoo)
Salt & Pepper
Alpine Touch (Montana Multi Spice, available online)
Shredded Chedder and Montery Jack Cheese

Preheat oven to 350

In medium saute pan, on medium heat add a few drizzles of evoo, enough to cover the bottom of the pan. Add all of the peppers (cut Julienne) and onion (chopped finely) let saute until tender. In another pan cook the minced garlic, bacon and sausage (Bacon cut into small pieces) until done. Whisk the eggs together in a large bowl, adding four at a time until all eggs are used. Add some salt, pepper and Alpine Touch (Montana made spice).

Use a hand grader to shred the potatoes into hashbrowns, into a large bowl.  In a 13x9 inch baking pan, coat the bottom with evoo. Press the hashbrowns into the bottom of the pan, until it is covered. Add pepper and onion mixture and then the meat, until the pan is half full. Pour egg mixture across the top, put in oven and bake for 15 minutes until egg is firm, pull out and tomatoes and then the cheese, bake for 15 minutes or until cheese is melted. Add any remaining ingredients to a second baking dish and repeat process. Cut into squares and serve with toast and gravy (optional). Serve salsa and Sour Cream on the side.

I find it easier to turn to a casserole or a frittata, when I have to cook in large quantities. To make it more affordable, I use what ever left overs that I can find in the refrigerator. I have considered doing a cook book, however most of what I cook has not been broken down into portions. I learned to cook using a dash of this and a handful of that.

Everyone Have A great Week and Happy Cooking!
Bobbie
XoXoXo



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