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Friday, June 17, 2011

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.
Larry

11 comments:

  1. I love frittatas because they are so versatile. You can use almost anything and they still turn out great.

    Your's is perfectly cooked Larry. I'm sure that piece of rib eye took it over the top.
    Sam

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  2. I love it when you're unsupervised.

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  3. That is my favorite way to treat leftovers!

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  4. Frittata looks so good! We finally got some much needed rain too! Finally.
    Happy Father's Day to you in advance, because I know you will be very busy prepping for the Blog Texas BBQ. Hope it turns out great.

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  5. This is a meal time favorite for me because its easy to whip up a single serving. Its nice to have such a good use for small bits of leftovers.

    Thanks for updating my address in your blogroll, Larry. I really appreciate it.

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  6. I always say I'm not a huge frittata fan, then I see one on a blog and think, dang that looks so good, I want one of those!!!

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  7. Larry, Tabasco almost always enhances any egg dish...or cream soup...or chicken...or BLT...well, you get the idea! Take Care, Big Daddy Dave

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  8. We can always count on you to make wonderful meals with eggs! Have a great party!

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  9. I agree with Sam's comment above, Larry. Frittatas are just the best! I can always tell a good cook from how he or she looks in the frig or pantry and says, "what have we got here to create a great dish?" and then proceeds to make something awesome! Yes, I use recipes, but I prefer to cook with this creative/instinctive type of cooking as I did yesterday. It is so rewarding and then you can really claim the creation as your own!

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  10. I agree with Sam's comment above, Larry. Frittatas are just the best! I can always tell a good cook from how he or she looks in the frig or pantry and says, "what have we got here to create a great dish?" and then proceeds to make something awesome! Yes, I use recipes, but I prefer to cook with this creative/instinctive type of cooking as I did yesterday. It is so rewarding and then you can really claim the creation as your own!

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  11. I like that hot sauce you guys had from the islands that has roasted garlic in it, what was the name of that?

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