Tuesday, June 28, 2016

Summertime Frittata

    I have always loved experimenting with recipes in the kitchen and even though not everything has always been a good idea (pea pesto, fried cucumbers), all of my disasters have never deterred me from inventing a delicious recipe.

  A few weeks ago I was watching one cooking show where the lady was cooking a frittata, and my mouth was watering so badly, even though I am not normally a person who loves egg based things (I can not stand scrambled eggs, or omelettes) but the frittata looked so good I just knew I had to make one for me.

  I went online and researched how to make an easy frittata but quickly became frustrated when every site I found kept on saying that the equivalents of egg to dairy were very important and to be sure to not to throw caution to the wind. Well I did just exactly what they told me not to, I threw caution to the wind full force and marched out into the kitchen where I proceeded to invent my own frittata recipe which somehow turned out tasting so delicious I ended up making one for each and every one of my family members.

  Today I will be sharing my Frittata Recipe with you.

Summertime Frittata

3 eggs
1/4 cup cheese
2 tbsp milk
1 tsp parsley
1/2 tsp thyme
1/4 tsp pepper
pinch of salt
4 diced grape tomatoes or half of a regular tomato
2 thawed, chopped, hash brown patties (I discovered you can thaw them in a toaster)
1 tbsp butter

In a small 8-9 inch skillet melt the butter and fry the hash browns. In a medium bowl beat the eggs. Add in the spices and milk making sure to beat well. Once your hash browns are crisp cut each one into 12 pieces if you like things to be precise, if not, simply crumble, then pour the egg mixture over the hash browns, tilting the pan to level out the mixture. Sprinkle the tomatoes on top. Cook on medium heat loosening the sides of the pan and pulling the egg back gently so that the uncooked eggs in the middle ooze around the sides. Do this until everything is almost cooked. There will be a little layer of raw egg on top yet. Sprinkle the frittata with the cheese and more parsley. Broil on low for 1-3 minutes or until golden and firm. Loosen the egg from the skillet with a spatula and carefully slide the frittata onto a plate. Enjoy!

This is technically supposed to serve one but I find it makes the perfect amount for my sister and me  to share.

1 comment:

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