If you are serving multiple people breakfast at once, the frittata is the way to go! It’s as simple as mixing up an omelet, but you have the benefit of cooking them all together in the oven as you do the finishing touches to the rest of the meal.
This Homegrown Food Challenge recipe was provided by Jess Frank of The Food Catalog.
Ingredients (per serving):
* 2 eggs
* 1 leek
* Tomatoes: try Yellow Brandywine + Thai Pink Egg
Directions:
* Sautee the tomatoes + leeks in olive oil to make them slightly tender. (I also added in some onion and green bell pepper for additional flavor.)
* In a bowl beat eggs.
* In the frittata pan, combine sauteed vegetables and beaten eggs.
* Bake at 350 for 10-15 minutes, depending on the size of the spaces in your pan.
As a side dish with the frittata, The Food Catalog suggested Spicy Hashbrowns. I love anything spicy, so I was very excited to try this.
Ingredients (amounts up to you!):
* Potatoes
* Garlic
* Basil
* Parsley
* Jalapeño
Directions:
* Sautee the garlic, jalapeno and diced herbs on low.
* Microwave dices potatoes for 4 min. mix together ingredients in bowl then bake at 400 till brown (25min).
Since the oven was already at 350, I decided to cook these in a frying pan on the stove top instead, which turned out great!
Serving Instructions:
Over a bed of arugula, serve the frittata topped with zucchini relish and homemade ketchup. Place spicy hashbrowns on the side.
Thanks so much for the recipe Jess. This was delicious and also taught me a great way to cook eggs beyond the frying pan. With the left over potatoes, we were even able to add them to the soup we made for dinner, which gave it a nice spicy kick.
