Chef Chris Manning says a frittata is a natural for New Year's Day when you might need to eat something of substance after a night of partying.
There's a lot of flexibility with this dish. About the only constants are the eggs and potatoes.
Below is more of a guideline than a recipe. Feel free to mix and match with whatever ingredients you have on hand.
- - 2 tablespoons olive oil
- - Diced onions
- - Diced bell peppers
- - Sliced Mushrooms
- - Sausage (or ham, bacon, pepperoni)
- - Potatoes, cook and diced
- - 3 eggs, beaten
- - Shredded cheese (the chef uses blue cheese and Asiago)
- Sauté onions, peppers and mushrooms in olive oil in a non-stick pan for a minute or two, then add potatoes and whatever meat you decide to use. When onions begin to wilt, add eggs.
- Tilt pan and lift edges of mixture as eggs begin to set to allow uncooked portions to run underneath. When eggs are set, sprinkle with cheese.
- Flip upside-down on plate to serve.
- Pair with Coyote Moon Vineyard's Marquette.