This week is quickly coming to a close, and I feel like I’ve been left in the dust! Where did it go?! I have a faint idea, but lets just move on to this delicious dinner.
For dinner tonight, since we all were feeling a bit disoriented that it was already THURSDAY, we decided to be even more discombobulated and have breakfast for dinner! :)
fantastic frittata PACKED with veg! look at that!
I served a beautiful frittata packed FULL of veggies; but the show stopper was the most amazing side of rosemary home fries! I mean, these were crispy-crunchy on the outside, and a soft pillow on the inside. Total decadence. But here’s the crazy thing — only 1 1/2 tsp EVOO!
I’d like to apologize for the crazy flash/dark thing going on with the pics today. Technology.
GF Breakfast for Dinner! Wooo!
First the frittata:
1/2 red bell pepper; small dice
1/2 green pepper; small dice
1/2 red onion; small dice
6 button mushrooms; sliced
6 sun-dried tomatoes; chopped
10 kalamata olives; sliced
big handful baby spinach; rough chop
4 whole eggs + 2 egg whites; beaten
2 oz shredded raw goat milk cheese (Old Kentucky Tomme)
Start out by spraying your oven-safe, large frying pan with olive oil spray and then add 1 tsp EVOO. Sautee the onions for about 5-6 minutes until tender. Then add in the peppers. Let them soften for about 4-5 minutes. Stir in your mushrooms, and allow them to reduce in size. At this point, you may be wondering how the eggs are going to fit in here. Have no fear…it will reduce! Once the mushrooms have become 1/2 their size, stir in the sun-dried tomatoes and add the spinach, stirring until the spinach wilts. Once wilted, take pan off the heat (allowing it to cool so the eggs won’t instantly scramble), and stir in the olives.
After the pan has cooled for about…5-6 minutes, pour in the beaten eggs. Put it have on the burner, and slowly stir at medium heat. This is to incorporate all the veggies and to allow all the eggs to heat evenly, not just the ones around the side. As soon as you start feeling the mixture thicken, stop stirring and just let it cook and set. Once you see the outside has formed a bit of a crust and is lemon yellow, gently run a silicone spatula around the edge. Lightly sprinkle the goat cheese over it and place in a 350 degree oven for about 20 minutes, until the eggs are cooked through.
I know the pictures may look a bit cheesy, and dare I say…greasy (shudder)…but that is just the camera flash glare…there is only a slight amount of cheese on there….barely 1/2 oz per person! Trust me on this one…my tummy would not be happy!
frittata right out of the oven! beauuutiful!
Next! The ROSEMARY GARLIC HOME FRIES!!
Oh my Gosh. Total yumminess.
garlic rosemary oven fries that rock!
Preheat oven to 400 degrees. Take 2 russet potatoes and cut into 1/2 in chunks. Soak in cold water for 15 minutes. Then drain and dry them as best you can. I wrapped them in a clean kitchen towel several times. Place on an olive-oil-sprayed baking sheet and pour 1 1/2 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped rosemary and 2 minced garlic cloves and toss again. Bake for 40-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.
This meal was amazing. My parents were RAVING about the home fries. “Restaurant quality!” Served with organic catsup…get outta town! :)
For this recipe, my chef's knife really came in handy with all the chopping and dicing. A good knife will completely elevate your cooking and make it so much for enjoyable. Chopping with a dull knife is not only frustrating, but actually dangerous! Here's the knife I use: