Left over special Frittata
Ideally I should call this recipe the "everything but the kitchen sink frittata". There are days when you stare at the contents of of your refrigerator while listen to the rumbling of your stomach. Some of these experiments turn into a disaster while some are surprisingly tasty. Thankfully this fell into the latter category.
Left over special Frittata
Ideally I should call this recipe the "everything but the kitchen sink frittata". There are days when you stare at the contents of of your refrigerator while listen to the rumbling of your stomach. Some of these experiments turn into a disaster while some are surprisingly tasty. Thankfully this fell into the latter category.
Cooking Instructions
- 1
This dish is cooked in residual bacon fat, so the quality and thickness of bacon matters. Fry chopped bacon on medium high heat till it is crispy and drain onto a kitchen paper. Fry the sausages in this bacon fat (one teaspoon of bacon fat would be enough). Follow the same with chopped mushrooms and any other veggie you like to include in this. I like my peppers crunchy so I didn't cook it a this stage.
- 2
Add the cajun seasoning, pepper and salt to a teaspoon of bacon fat and roast and spread well on the pan. Place the potato slices to cover the base of the frying pan. Cook on low flame till the potatoes are crispy.
- 3
Distribute the sausages, green onions, mushroom, peppers, jalapeños, bacon bits on top of the crispy potato. Whisk the eggs with some salt and pepper and pour gently over this mixture. Top this with dollops of brie/ goat cheese and a generous sprinkle of cheddar and chives.
- 4
Bake for 20-25 minutes at 350 degrees Fahrenheit. If you don't have access to an oven, you could cook it on a stovetop, covered, on very low flame till the egg mixture is cooked and has a slight jiggle to it. This recipe is a cross between a spinach omelette and a frittata. Serve with your favorite salad.
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