>Fridge to Table Fritatta


For a delicious lazy Sunday morning Breakfast the first step is to go stand in front of your refrigerator with the door(s) wide open for a full assessment!  Then you pick out your ingredients at least some leftovers (potatoes, veggies, meats whatever), fresh eggs, butter, cheese, and maybe the ends of jars of condiments like artichoke hearts, sun-dried tomatoes, roasted red peppers, etc.  Don’t forget to check the Deli drawer, there’s often some wonderful bits in there!

Today’s version had cubed leftover roasted sliced Japanese Yams; a few slices of prosciutto; 1 shallot; 1/2 yellow pepper; 2 jarred roasted red peppers, pepper jack cheese and parsley.

Started by melting some butter and olive oil in cast iron skillet and adding potatoes, shallot and yellow pepper all sprinkled with paprika and kosher salt.

Next I added chopped prosciutto and roasted red pepper; tossed a couple tablespoons of chopped parsley into the 6 eggs (I prefer to use 6 eggs and 2 extra egg whites for more fluff, but only had 6 eggs total) and a splash of ice water, then poured this mixture over the lightly browned veggies:
As the eggs were setting on the bottom, I tossed the cheese on top
Once the bottom was set and the center was starting to bubble I placed the pan in the preheated oven under the broiler, cooked until puffed and browned, let it rest for 5 minutes before cutting and serving, good time to put down the toaster!
And finally plated with a dollop of ketchup, and fruit drawer bounty: orange wedges, blackberries & blueberries
Now there’s leftover for lunch tomorrow!
This entry was posted in Chef Jim Recipe, Recipe. Bookmark the permalink.

2 Responses to >Fridge to Table Fritatta

  1. >Eggs and Cheese Yum!


  2. Chef Jim says:

    >I know after that all else is window dressing!!


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