Break for Breakfast

I love breakfast foods. Everything from pancakes, to omlettes, and of course that old southern staple, a nice big hot creamy bowl of grits. For me breakfast is meal that most allows you to have a little bit of the salty and a little bit of the sweet , which for me makes the perfect flavor combination. Unfortunately for my taste buds, but maybe fortunately for my waistline, I don't get to eat the delicious breakfast foods I love that often. During the weekdays it seems that I am always rushing in the morning to get ready and get out the door on time to get to work that I usually end up grabbing something quick like a cup of coffee and a bagel or either just not having breakfast at all. However on the weekends, I like to treat myself. I turn on some music, tie on my apron, and get to cooking.

When I'm craving more savory that sweet for breakfast, my go to meal is an omlette. Now I must admit, in my beginning cooking days my omlettes may not have quite been the prettiest, but they tasted good. Now matter how hard I tried I could never flip that damn omlette without breaking it. If I'm being honest, my earlier omelette attempts were probably more of a scramble than an omelette. But like with most things practice makes perfect and I've finally gotten my omelette flip down pact. A couple of year ago I was watching some cooking show and the host was talking about the easy of making an omelette without the hassle of having to flip it. Now even though I had by this time conquered that particular hurdle I was intrigued. And that's when I was introduced to the omelette's easier to make and just as delicious cousin the fritatta. The fritatta is the omelette without the flipping and baked in the oven. You just throw all the ingredient together in a pan and let it cook, what could be more simple than that? So for all of you who can't quite get your omelette to cooperate or you just want to try something new, here is a simple to make frittata dish for you to try at home.

Potato Crusted Steak, Spinach, and Tomato Fritatta

　

　

Ingredients:

1 6-8oz steak cooked and chopped into bite sized pieces

1 small onion diced

1/2 cup frozen spinach thawed and drained

3/4 cup grape or cherry tomatoes sliced in half

1 tbsp garlic

3 medium potaoes sliced thinly

6 eggs

1/2 cup milk

1/2 cup half-n-half

1/2 cup italian cheese blend shredded cheese

2 tbsp oil

1 tbsp garlic and hearb seasoning

2 tsp salt

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes


Directions:
Preheat ove to 450 degree. In a large bowl place sliced potatoes, 1 tbsp of oil, 1/2 tbsp of garlic and herb seasoning, 1 tsp of salt, 1/4 tsp of black pepper and mix together covering each potato. Liberally spray 10-12 inch oven safe pan( make sure its's oven safe) with cooking spray, layer potatoes in pan until entire pan is covered, place in oven and cook for 8-10 min until they start to brown lightly then remove from oven and lower oven to 375 degrees.

In a medium pan heat remaining tbsp of oil. Add onion, garlic, crushed red pepper, let cook for 2-3 mins. Add spinach and cooked diced steak and cook for 2- 3mins longer. Turn off pan let cool slightly.

In large bowl mix eggs, milk, and half and half with whisk until fully incoporated. Add cooled steak mixture, remaining 1/2 tbsp of garlic adn hearb seasoning, 1 tsp of salt, 1/4 tsp of black pepper, and cheese to egg mixture and stir.

Pour egg mixture over potatoes in pan and place tomatoes on top of egg mixture sliced side down, distrubute evenly throughout pan. Place in oven adn cook for 30-35 mins until eggs are set. Remove from oven and let cool for 5 min before serving.

*Optional:

While the fritta is certainly delicous all on its own, I served mine with a small salad made of butter lettuce, dried cranberries, apple slices, glazed pecans, and a champagne vinegrette along with a piece of grilled bread.

Hope You Enjoy and Keep SIMPLY COOKING!!!!