hakuna frittata...or maybe more like unhakuna frittata...

I been cooking omelettes since the fourth grade thanks to my mom. Ever since then I've gone through many genres and style of omelettes through the years. For all the years of egg-cellent cooking i've never explored frittatas and quiches which are all close cousins of the omelette. I've done egg scrambles and a couple of months back i tried a corned beef hash and eggs and even 1 burnt stove top cooked frittata. I reviewed some recipes on-line and then did the usual cholesterolking improvisation:

1. pan fried and blackened yukon gold potatoes with diced onions seasoned with season salt and rosemary
2. chopped up chicken breakfast sausage
3. more diced onions
4. 1 diced jalapeno
5. 3 cloves of garlic

pre-stove-top


extreme close up pre-egg on the stove top.

all that cooked in a pan while i stirred up:

1. 6 eggs
2. some heavy cream
3. some nutmeg
4. various seasonings
5. a dash of flour
6. some habanero tabasco ...i just remember i forgot to put dijon mustard in it! :(
7. a dash of worscestshire sauce

multitasking

Poured the egg mix on top of the hash that was cooking in the pan. Cooked it 5 minutes then threw in some diced tomatoes, habanero cheddar, and green onions and let it cook for 3 more minutes -- then flipped it into another skillet so i could cook down the top of the frittata which has historically been burdensome to cook on the stove top. I wasn't trying to broil this guy this time. Cooked that for another 2 minutes and then took it off the stove to let it firm up.


frittata off the skillet and not runny!


sausage potato frittata with toasted garlic bread from Weilands and grapefruit la croix

I thought it was pretty good. Wasn't as tender as I would've liked but not as overcooked as my previous attempt. Betty loved it. We had 2 servings and i somehow persuaded Betty into baking another batch of orange vanilla chocolate cookies.