I love breakfast (could you tell from this post?).
In fact I’ve never met a breakfast recipe that I won’t make at least once – even a kimchi omelet was surprisingly killer!
My appetite is also huge – a wimpy serving of cereal or coffee and a grapefruit just won’t cut it. This girl needs PROTEIN and lots of it in the morning (veggies and some carbs like oatmeal/potatoes/fruit works for me too). Otherwise I turn into a giant Cranky-Pants McGee by about 10:30am.
Ahhh! That reminds me! Remember the “My New Haircut” guy?!?!?! My need for protein was once compared his, lol! If you haven’t seen it, the video is below. He gets to protein around the 1:40 mark…
(NOTE: if language offends you, don’t even click it and if you’re at work – HEADPHONES)
Anyway, this weekend I was playing with various frittata recipes, subtracting some ingredients, adding my own and playing with the ratio of filling to eggs and I ended up with this beauty.
It only seemed right to share the recipe and a few tempting photos.
So here you go. You can thank me later between forkfuls of eggy deliciousness.
[Oh and unfortunately I don't remember who's recipe I saw that put thyme in their frittata but THANK YOU for doing it. I think it's the key to an effing perfect frittata.]
Potato, Feta and Roasted Red Pepper Frittata
2 Tbs olive oil
1 medium yellow onion, diced
6 new potatoes, diced (can also use red potatoes)
1 can TJ’s fire roasted red peppers, diced (or just 2 roasted red peppers but I like the TJ’s flavor)
2 tsp fresh thyme
3 oz crumbled feta
8 eggs, beaten
salt and pepper to taste
Preheat oven to 400F.
Heat oil over med to med high heat in oven-safe skillet (mine is a 10″ skillet). Saute onions until translucent. Add potatoes to the skillet, season with S&P to taste, and saute until they’re cooked through and beginning to brown.
Toss the peppers and thyme into the mix, and saute 1-2 min.
Add eggs and stir mixture until eggs are evenly distributed throughout pan (you don’t want them chilling on top of the veggies.
Sprinkle feta over the top of the mix. Cook for about 5 min or less WITHOUT STIRRING until eggs are set on the bottom.
Put the pan in the oven carefully and let them finish (5-10 min) until eggs are cooked/set all the way through and it’s beginning to pull away from sides of pan. Let it cool for several minutes, then dive in.
Enjoy it! It’s the perfect weeknight meal, but it also would be great for a weekend breakfast/brunch or something to take with you to work for lunch with a green salad.
Leave a Y in the comments if you plan to make this sometime before 2013 ends (you really should… you’re doing yourself a disservice otherwise… just sayin… )