There are days when I feel like having a hearty breakfast but the same old boring scrambled eggs and toast just won’t do. I usually go searching around the fridge looking for inspiration and find all kinds of things. Like that half of an onion I didn’t use when I made those tacos last night or that quarter of a bell pepper. And somehow I always end up with 1 potato left out of a bag. I never know what to do with just that one leftover spud.
Frittatas are good for morning or even as a light lunch. On this particular day I had the following things:
- A box of sliced mushrooms
- A few green onions
- A handful of grape tomatoes, halved
- 1 potato which I scrubbed and diced
- 1 clove of garlic, minced
- 6 eggs
- Some milk
- Part of a green pepper, diced
- A sprinkle of smoked paprika
- Grated Parmesan cheese
- Salt & Pepper
I whisked 6 eggs and some milk (remember this isn’t a precise recipe) and seasoned with salt and pepper. Once combined, I added the potato mixture to the bowl and then poured the entire thing back into the sauté pan making sure to distribute all of the goodies evenly. This is the time to sprinkle on the parmesan cheese and the tomatoes.
I turned the heat to low and cooked it until it was firm on the bottom. I then transferred the pan to the oven and cooked about 10 minutes until it was firm.
Success! Now I cut it into wedges and enjoy with a dollop of mascarpone cheese.