frittata

Frittata (Kind Of………..)

>
>
Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings without almost none of my meals are complete. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more Potatoes on  ChefsOpinion
>
Click here for more Eggs on  ChefsOpinion
>
>
>

Frittata (Kind Of………..)

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

: whisk 10 ea whole eggs with kosher salt, sriracha and a dash of maggi

: saute 16 oz cooked, large- diced potatoes in 2 tblsp EVO until golden

: add 6 oz raw botton mushrooms, saute with kosher salt and cayenne pepper to taste until mushrooms are cooked through, about 2 minutes,

: remove to absorbent paper

: saute 1 ea medium onion, julienned, in 1 tblsp EVO until translucent, add 16 oz cooked, drained red beans (or beans of your choice), season with kosher salt and cayenne pepper to taste

: add the onion/bean mix to the potato/mushroom mix, add 1/2 cup coarse-chopped cilantro

: add 2 tblsp EVO to a medium-hot cast iron or nonstick pan, add half of the whisked eggs, cook until the bottom of the eggs has just set, turn heat to low

: add the bean mix, spread out even

: add the second half of the eggs, shake the pan to make sure everything is properly distributed and coated

: cover the pan and cook VERY slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute; alternatively, if you are using a cast iron pan, place uncovered in a 375F preheated oven until set, about 20 minutes

: to serve, slide out of the pan as is on a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature, serve as snack, appetizer, or main course

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

>
>
>
>

BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

>
>
A bowl of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
>
>
Bon Appétit ! Life is Good !
>
>
Click here for more Breakfast of Champions on ChefsOpinion
>
>
Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
>
>
>

Chicken, Spinach And Potato Frittata

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: Cook 2 lbs peeled potatoes in lightly salted water until tender but NOT falling apart, drain, let cool enough to handle, cut into fine slices

: slice 2 med-size chicken breasts into slices, season with 1 tsp garlic paste, fresh-cracked black pepper and kosher salt to taste

: saute the chicken in 1/2 tblsp olive oil until cooked through

: remove chicken from pan, reserve

: saute the potato slices in 1 tblsp olive oil until browned

: return the chicken to the pan

: add 2 oz cleaned fresh spinach, saute for one minute

: add 6 whole whisked eggs

: cook on low heat until eggs have set, flip eggs to other side, cook until lightly browned; serve with gherkins and small salad of greens and tomatoes in honey/yogurt dressing; serves 4

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

>
>
>
>

Breakfast Of Champions # 33 – Frittata

>
>
Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

>
>

>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>
>
>
>