Catfish For Supper And Fritatta For Breakfast

We had three final eggplant remaining in the garden and Cindy decided to turn them into skillet eggplant parmesan and, while not a natural pairing, fish is always a hit here so she fried up some catfish and made tartar sauce.

Both were delicious and she used Zatarain's Fish Fry to get a nice crispy coating on the fish.

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While cooking catfish the other day, the pan oil got too hot so I turned off the heat and added a whole potato to the oil to cool it down and as a result, we had a partially cooked potato left over.  We also still had some of that delicious AlCapone roast in the fridge and a breakfast idea was born. 

I considered an omelet, then a scramble but finally opted for a stove-top frittata.  I diced and finished cooking the potato with some chopped onion in olive oil over medium high heat, then a chopped up a slice of the roast and added it to the skillet to warm it.  

I reduced the heat to low (so the egg would not scorch), added two beaten eggs, some shredded cheddar and a lid to cook until the eggs were set and the cheese was melted.

It got a little damaged coming out of the pan but it was still delicious.

Photos can be enlarged by clicking on them and the blue words are links.

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

Larry

10/30/20 meal date