Frittata For Four

This last Sunday we had a another couple over for brunch. This was labor day weekend.  Our friends Brendan and Mabel joined us and I made frittata, croque monsieurs, and Geraldine made a delicious fruit salad.

Mabel had told me the week before that she and Brenda had eaten at a restaurant in Alameda, and she had a horrible experience with crouque monsieurs, so I said; "You come over for brunch next Sunday, and I'll show you how to make a croque monsieur."

Now you're already seen my blog regarding this sandwich of sandwiches so I'll skip that part and get to the frittata. A frittata is a great way to feed 6 or 8 people. Combine this, some nice home fries, a small green salad, or in our case a fruit salad, coffee/tea, and some mimosas, and you've got a winning combination for a successful brunch.

Here's what was included in this frittata.

                                                                Frittata for Four:

Home Fries:
3 Russet potatoes
salt and pepper
olive oil for cooking
Paprika
Tumeric
1/4 cup parsley medium chop

1) Boil the potatoes till they are cooked all the way through, about 15 minutes. Peel the potatoes after they have cooled and cut into 1/2 inch cubes.

2) In a medium  hot skillet add olive oil and the potatoes, Season with salt, pepper, tumeric, and paprika. Cook until golden brown.  Let cool and put aside.

3) In the same skillet saute one half of a medium sized red bell pepper julianne, and a half of a yellow onion diced medium, and cook till they are soft and translucent. Put aside and let cool.

4) In the same skillet cook 1/2 pound of asparagus with a little olive oil, salt and pepper, till they are nice a brown all on medium high heat, about 10 minutes. Turn regularly. Put aside and let cool, and chop into bite size pieces.

5) In a small steamer cook 7 or 8 broccoli florets cut in half. This will take about 4 minutes. Let cool.

Egg Mix:
8 farm fresh range free organic eggs
salt and pepper
1/3 cup of fresh parsley chopped
2 ounces heavy cream
1 teaspoon dried rosemary
1/3 cup parsley
(in a bowl beat the egg well with a wire whip to incorporate all the ingredients.)

Directions:
1) Turn the broiler oven on to high and set on the 3rd lowest rack from the top. In a 12 inch cast iron skillet on high heat melt a couple of tablespoons of butter and saute a large handful of potatoes, broccoli, asparagus, parsley, onions and bell pepper. Cut heat to medium low, and let cook for 3 or 5 minutes till the eggs have set firmly on the bottom. Do not cook this too fast or the bottom will become brown and tough.

2) Put the skillet into the oven under the broiler 3rd rack down, and let it cook till the egg mixture is
firm. You may have to move it's position from time to time to get an even cook all around. This should take another 3 to 5 minutes.

4) Take it out of the oven, cover and let it rest for 3 or 4 minutes and cut into 8 pieces. Remove the pieces with a spatula.

Note: You can reheat the rest of the potatoes in another skillet and serve those on the side.

frittata ingredients

finished frittata & shadows

Brendan & Mabel

Geraldine and Spot

croque monsieurs with ham

Also: A nice sour dough bread accompanies this dish well. Since we had the croque monsieur with this meal we didn't need any more bread.


Peace...Make Food, Not War