One of the first things I remember learning how to make in a cooking class was a frittata. A quick and easy way to combine eggs, hashbrowns and other ingredients.
Ingredients
2-3 eggs, beaten
2 cups milk
4-5 russet or yukon gold potatoes, cubed
1 large red onion, cubed
1-2 red peppers, cubed
2 cups grated mozzarella, cheddar or marble cheese
2-3 slices of bacon, cubed
2-3 green onions, sliced
Salt and pepper to taste
Parsley, (for garnish)
1) Grease a large frying pan with 1 teaspoon of butter. Add potatoes and cook for 5-6 minutes, stirring and seasoning occasionally until golden brown.
2) In a medium bowl, combine the eggs and milk and set aside. Meanwhile, add the onion, peppers and bacon and continue to cook for an additional 3-4 minutes until the bacon is cooked through.
3) Add the egg mixture and tilt the pan to ensure the mixture runs all the way through. Cook for another minute or two then add the shredded cheese and cook until the eggs are set and the cheese is melted.
4) Using a flipper/spatula, lift the frittata onto a large plate. Garnish with parsley and serve immediately with toast and coffee.
