Monday is usually brunch day at my house. So Ron and I whipped up a Frittata and his AMAZING Homefries. He used to work at a breakfast joint a million years ago and he still can sling some homefries. Anyone remember “The Colonial?” – yup. I think he was 15 when he worked there. Ok, trip down memory lane over back to the food.
~Roasted Red Pepper, Baby Spinach and arugula Frittata with Asiago Cheese~
Start with a few ingrediants.
A few eggs cracked and whipped. Ron’s secret to a good Frittata is whipping the aggs really well to get lots of air in them This makes the Frittata rise and fluffy.
Then sautee up some onion and sliced up roasted red peppers.
Then add in the arugula and baby spinach mix. I didn’t know that arugula wilted down like spinach does and never would have thought to put it in a egg dish. Did I say Ron and I made this? Ok, maybe I meant Ron made the food and I took a few pictures.
Salt and Pepper and then add in the cheese.
This Frittata was made with eight eggs. I also like it with egg whites or half whole eggs and half whites. To lighten it up a bit.
Then add more cheese and cook on the stove top until the egg starts to separate from the sides. You can also spray some extra PAM on the sides of the pan and pull the eggs down a bit. You NEED to use a non-stick pan and one that can go from stove top to oven so NO plastic handles.
Bake on 350 for about 15 minutes until if you poke it with a tooth pick it comes out clean.
Flip it onto a cutting board and let it cool a few minutes before cutting. This is why a nonstick pan is very important.
Once cooled cut a nice large slice like a pie. ENJOY! This is an easy brunch recipe and lends itself well to any veggies or cheeses. Some people may call this a “crustless quiche” I call is Fabulous.