Hello and welcome back to the What’s Cooking in Keri’s California Kitchen edition of The Stone Soup Cook! So glad you’re here!
And happy All-Hallows’ Eve! Today, your little ghosts and goblins will be going from house to house asking for tricks or treats and it’s one of my favorite days of the year. What’s better than seeing all those little ones decked out in their cute and creative costumes. I always make them say “trick or treat,” but I never give them anything but treats 🙂
But tomorrow morning, when those cherubic faces are decked out in grumpy frowns, suffering from those tricky sugar hangovers, what’s better than treating them to a wholesome breakfast of a lovely, comforting frittata? And bonus: in so doing, give your fridge a good clear out!
With Halloween falling on a Friday this year, it’s the perfect opportunity to make this great and easy frittata for your Saturday sleepyheads!
I’m not gonna lie–this frittata was delicious! And it was comprised entirely with bits and bobs leftover in my fridge from dinners, salads or lunches earlier in the week. In my case, I had 1/2 a shallot, about 1 1/2 cups of broccolini, about a cup of bell peppers, some leftover roasted potatoes and a leftover bit of cooked chicken breast:
Here’s a link to my basic frittata recipe, but the truth is, you can put almost anything in this frittata.
So let’s get started: here’re the basic steps:
I preheated my oven to 425* and then added some butter and olive oil to my 10″ cast iron skillet. Once hot, I added the shallot and sautĂ©ed it for a few minutes before adding the potatoes and chicken, followed by the vegetables. Season with your choice of seasoning–I used a southwest blend. I cooked all of that on medium-high for 5-7 minutes, until the vegetables got soft. While cooking the veggies, I cracked 8 eggs into a bowl and whisked it all together with some salt, pepper and a bit of milk. Atop the vegetables, I added a layer of cheese (I like the rustic cut cheddar and jack mixture for this) and poured the eggs over that and finally sprinkled the whole thing with a little more cheese.
Pop the whole thing into the preheated oven for 7-10 minutes (this really depends on how hard you like your eggs). If the frittata still needs a little more time, put a cover over it to keep it from drying out, and pop it back into the oven for a couple of minutes–take it out and leave it to sit, covered, for a few minutes while you finish up making some toast and sausage for a satisfying breakfast (or let’s be a little more realistic here–brunch!) for everyone.
My frittata featured broccolini, chicken and bell peppers, but this recipe is super flexible, so don’t be afraid to experiment!
Have a great weekend and join me again next week for more fun in my California kitchen–
Until then,
Peace, love and good food,
Keri
