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You Say Frittata, I Say Frittata!
From the Wikipedia:
A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced. Some delicious variations include adding spaghetti or pasta to the frittata, making a simple meal using left over food
Okay. To me, it’s kinda like a crustless quiche and yes, real men do make quiche…and frittatas. This one I made with chorizo, spinach, green peppers, and fingerling potatoes topped with goat cheese and scallions.
1 tbsp minced garlic
3 slices American cheese
1 link chorizo sausage
1 handfull (maybe a cup) baby spinach
1 tbsp chervil (you could use curly parsley as well.
1 scallion sliced
5 fingerling potatoes sliced
Goat cheese for topping (I probably used 2 tbsp)
1 tbsp butter or oil (I used bacon grease)
Heat cast iron, or other oven-friendly skillet, over medium heat for a few minutes. Add butter or oil.
While the eggs are cooking, use a spatula to pull the edges of the eggs to the center of the pan.
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