6 medium eggs
1/3 cup red bell pepper Julienne (cut into strips)
1/3 cup button mushrooms sliced
1/3 cup red onion chopped
1/3 cup grape tomatoes halved
1 clove garlic sliced
Handful fresh basil
6 cups water
5 Tbsp extra virgin olive oil
1 Tbsp coconut milk (any kind of milk will work)
cracked black pepper
1/2 cup shredded Cheddar cheese or whatever cheese you desire
Bring water to a boil in a pot. Season the water with a tsp of sea salt and add potato slices. Turn the heat down to medium and cook the potatoes about 10-15 mins., or until they are just tender. Keep an eye on them. Do not over cook! Once the potatoes are done, drain in a colander and set them aside. Turn your oven broiler on low. Heat 2 Tbsp of the olive oil in a medium-sized skillet over medium to high heat on the stove top. Add the garlic, bell pepper, mushrooms and onions. Sauteé until the veggies start to sweat and become slightly tender. Remove them from the skillet, and set aside. Keep the fire going and heat 2 more Tbsp of olive oil in the same skillet. Arrange potato slices so they are overlapping and cover the entire bottom of the skillet. You want to create kind of a fried potato pie crust if you will. Cook for about 5-7 mins., or until the potatoes crisp on the bottom. In the mean time crack your eggs into a bowl, add your milk, 1/2 of the Cheddar cheese, season with sea salt and cracked black pepper, and mix until the yolk and whites of the eggs are combined. Lift your potatoes to make sure they are a nice golden brown on the bottom by running a spatula underneath to loosen them from the skillet in case they stick. Pour your egg mixture over the potatoes and sprinkle in the veggies you set aside earlier as well as the grape tomatoes and chopped fresh basil. Cover with a lid for about 2-5 mins. (depending on how well-done you like your eggs) then take the lid off, sprinkle the eggs with the remaining Cheddar cheese. Drizzle a little bit of Olive oil on top and place the entire skillet under the broiler. Cook until the cheese is melted and the top is golden brown. Slice into triangles and serve!
This recipe yields 6 servings
Tip #1: While your potatoes are cooking, cut up your veggies! Check the doneness of your potatoes by biting into a slice. The potato should be tender with a slight bite.
Tip #2: Have leftovers? Perfect! Once the Fritata has cooled, place your triangles in a Tupperware container or a Ziploc freezer bag and store in the fridge. It will keep about 5-6 days. You can even freeze them! Just thaw them before re-heating. For an instant breakfast at home or the office. Just pop it in the microwave for about a minute or re-heat in the oven or toaster oven, at 350 degrees for about 7-10 mins.
*Note: If you plan on having leftovers, I would suggest under cooking the eggs slightly as to avoid rubberizing them when you re-heat.
Tip #3: Want to turn your Fritatta into lunch or dinner? Just add a side salad, a dinner roll and a glass of good white wine, like a Sauvignon Blanc, Reisling, or Albarino (Spanish).
Trick: I made this for my roommate, and she added some sour cream and salsa. Go for it. It was delish!