Nearly every Sunday evening we have this for dinner, I do a plan a meal for Sunday, but we typically eat that meal when we get home from church famished!! By 5:30 we are all ready for a light bite!
I will take a peak in the produce drawer of my fridge and see what is left or the "Smoothie" bin in my freezer. Typically I will use whatever is on hand and ready to go bad since I do my grocery shopping on Mondays- it's "use it now or pitch it!"
In my 20's before I was married, I had a roommate whose parents were straight from Sicily and the food...oh the FOOD, I was introduced to!! Delicious treats such as Frittatas that I am featuring today. Her technique is fussy & I never could master it, so when I have found the technique I am showing much simpler without sacrificing taste I was excited!
Sunday "Kitchen Sink" Frittata8-10 eggs, blended well
3 large Russet Potatoes, peeled and sliced thin
2 handfuls of Spinach/Kale, julienne
8 oz of Mushrooms, sliced
1 white onion, sliced thinly
1/2 C Julienne Sundried Grape Tomatoes packed in Extra Virgin Olive Oil
Bacon Drippings, Butter, Extra Virgin Olive Oil
Salt and pepper to taste
- I use my favorite 12" heavy 18/10 stainless steel clad aluminum Wolf Gang Puck Chicken Fryer skillet. This pan heats evenly and can withstand the broiler as well, I use it often along with my beloved cast iron skillets from my grandma.
- Start by scooping 2 T of Bacon Drippings, 1/2 T of Butter, and 1T EVOO in the bottom of my heavy skillet over med-high heat.
- Turn oven to broil
- As the pan heats I slice up 3 large potatoes, and 1 onion add to skillet when the bacon drippings are sizzling in the pan.
- Allow potatoes to brown in skillet, scraping the bottom of the pan every so often and onions to cook through.
- Add Sliced Mushrooms & scrape the pan once the mushroom release thier liquid to loosen the potato yummies on the bottom of the pan
- Add Spinach/Kale and generous amount of Coarse Kosher Salt and fresh cracked pepper.
- As veggies are cooking crack each egg on at a time in a small bowl to check for freshness before you add to a large bowl, once all eggs are added sprinkle in kosher salt and pepper to taste. Then scramble with whisk until all combined.
- Pour Eggs over cooked veggies and sprinkled shredded cheese over top.
- Cook over medium heat until edges are set and start to pull away- the top will not be cooked through.
- Place the frittata under the broiler until cooked through and brown on top. This won't take long- stay near by or you will have an over cooked rubber eggs!!
- Allow pan to cool with a lid on, the moisture will condense allowing for easier removal!
- Slice into wedges and serve as is or add a fresh and crisp salad.