A Really Good Frittata

Bev and her sister went off to Knoxville for a visit to Sam’s to get Blogger Party supplies and I elected not to go.  They went to Cru Bistro (small plate restaurant) for which we had bought a half off coupon and left me to fend for myself for supper - bring it on.  We had some leftovers from our lake cookout, which I decided to turn into a frittata.  I diced up about half a piece of rib eye, a couple of small parsley potatoes and a slice of red onion and sautéed it in a little olive oil. 

Then I beat up two eggs and a couple of egg whites hanging out in the fridge and added the dregs of a bag each of Mexican and Pizza cheese.  When the meat and taters were warmed thru, I added the egg/cheese mixture, topped with a lid and reduced the heat to it’s lowest setting.

After about 10 minutes the top was set and rather than sliding onto a plate, I flipped it.

I thought I could save the leftovers for breakfast, but it was very good and I ate the whole thing.  Unlike Bev and friend Dave who add hot sauce to everything, it took me until half gone to add some Chipotle Hot Sauce, which did, in fact, make it better.

After a long period of unusually hot dry weather, we finally got an inch of rain Wed afternoon and I hope most of it soaked in rather than just run off.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Leftover Pork Tenderloin - Final Version

Larry