Sunday Morning Frittata

Now is definitely the time to make the most of the food we have at home. I'm being very conscious of not wasting leftovers and making a small number of ingredients go as far as possible in dishes.

I cooked some "new potatoes" the night before last as part of our all vegetable supper.  New potatoes are those small red potatoes that appear in early Spring.  They boil up quickly with the skins on and are delicious with butter and salt and pepper.  This morning some of these beauties were a part of our Sunday Morning Frittata.  Others will be transformed into another recipe for tonight's meal.

A frittata is a baked egg dish that you can mix and match ingredients to use what you have on hand. 

Here's what I used this morning:

2 - 3 T. bacon drippings

1 small yellow onion, diced

1 small green bell pepper, diced

3 - 4 Baby Portabella mushrooms, quartered

6 - 8 cooked new potatoes, cut into quarters

9 eggs, beaten

salt and pepper to taste

2 cups shredded cheese (I used Fiesta blend)

chopped chives for garnish

Preheat oven to 375 degrees F.

In a large castiron skillet, heat bacon drippings over medium heat. 

Add onions and peppers.  Cook for 2 minutes, stirring regularly.

Next, add in the mushrooms, give a stir, and let cook for a minute or so.

Now it's time to add in the potatoes.  Let them cook for 3 - 4 minutes, stirring frequently. You want them to begin to brown just a bit.

In a large measuring cup or mixing bowl, add eggs and beat.  Stir in cheese. Lightly salt and pepper the egg and cheese mixture.

Lower heat to low and, in a circular motion, slowly pour in eggs/cheese.  DO NOT STIR.  Almost immediately, you should see little bubbles breaking through the cooking eggs like you do when you make pancakes.

Place skillet into the preheated oven and let cook for 5 - 6 minutes.  When eggs are almost cooked through, turn broiler unit on high and allow the frittata to finish cooking and the top of the eggs to brown.

When eggs are cooked and the top is browned, remove from oven and sprinkle chopped chives on top.  Serve immediately.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.