Tuesday, September 22, 2009

Breakfast for dinner.

I got home last night and had a taste for breakfast. Amazingly, Don was ok with this. Elli was psyched.  She immediately asked for a bowl of cereal. That was not exactly what I had in mind. But ok. Here's your cereal, milk and banana. Yeah! You're fed. Now what about me!?

I have eggs, cheese, a leftover baked potato, bacon, and some fresh herbs. I think I'll make a frittata. Giada de Laurentiis is always making yummy looking frittata's. So I pulled out her Everyday Italian Cookbook and made a few modifications (based on what I had on hand.) It was super simple and quite delish I must say.

I made some toast to eat with it. All we had was wheat bread. Which is fine. But sourdough toast would have been divine. Next time.

Of course I had a glass of wine with dinner too.  I brought home an opened bottle of Tapiz Malbec from the tv shoot we did today. Believe it or not, the wine tasted fantastic with the frittata. Who knew? You really should try a Malbec if you haven't already. And Tapiz is a good place to start.

Frittata with Potato and Prosciutto (or Bacon) 

2 T olive oil
1/2 onion chopped
1 potato, peeled, and cut into small 1/2-inch cubes
1 garlic clove, minced
1/2 t. salt
1/4 t. freshly ground pepper
6 large eggs
1/4 c. whipping cream (I used lowfat milk)
1/4 c. grated parmesan cheese
2 ounces prosciutto (I chopped and cooked 4 slices of bacon first, then added to egg mixture.)
2 T chopped fresh basil (I used fresh, chopped cilantro.)

In a 9 1/2" diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.

Preheat the boiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese and prosciutto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

Changes I made: I don't have a 9 1/2" nonstick skillet, so I added 1 T butter to the pan before I poured in the egg to help keep it from sticking to the pan. This helped a lot. 

Here in the Mulkey household we have a name for breakfast when you eat it for dinner - Brinner. And the beauty of a frittata is how versatile it is. Use whatever you have in the fridge, open a bottle of wine, relax and enjoy!  aaaaahhh. You can't see it, but I have a happy face!

One more thing...how does Giada stay so thin? Anyone know her secret?

1 comment:

  1. I'm going to petition to change your name from Kristin to Martha.


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