The anticipation of frittata and oven baked potatoes...a favorite breakfast in our house. It carries the memories from our first apartment in Bowling Green when we shared weekend breakfasts with our neighbors, Vanessa, Kevin and Emma.
The frittata is fantastic made in a cast iron skillet - giving you the extra health benefit!
Vegetable Frittata
6 eggs
1/2 red onion, sliced
2 small potatoes, peeled and diced (used both white and red varieties)
chunk of feta
Options for additions -- torn fresh spinach leaves, diced bell peppers, fresh herbs -basil, parsley, dill, cilantro, chives, paprika)
Cook onions in olive oil on medium heat and just before tender, combine with potatoes for ten minutes. If using dried herbs, add now (oregano, dill, etc.) as well as bell peppers to soften.
Add beaten eggs and leave on the stove until the bottom is cooked - about 4-5 minutes. Adding spinach, fresh herbs, crumbles of feta, and paprika as the eggs are cooking.
Place pan under the broiler on low until the top is golden for 2-3 minutes.
Oven Baked Potatoes
6 medium size potatoes, peeled and diced
Season with olive oil, salt, pepper, and paprika (can use chili powder and/or rosemary).
Spread evenly on a baking sheet. Place in preheated oven at 425 for 20-25 minutes.
Then remove and flip potatoes; return to oven for another 15-20 minutes.
Serves 4 - or a hungry 2 adults preparing for a day hike!
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