March 2, 2012
Um, Recipe Please?!
Remember Chef John?… wait, stupid question, of course you remember John!
Remember that incredible breakfast John made for us? Well, you’re in luck because we have his egg and potato recipes here just in time for your weekend brunch party!
This was one of the best frittata’s we’ve EVER had. Seriously.
What’s your go-to, party pleaser brunch meal? Tweet us a pic!
Have a great weekend!
John’s Veggie Frittata and Breakfast Potatoes
1/2 cup of cut cherry tomatoes
1/2 cup of spinach
1/2 cup of cheese of choice
1/4 cup of diced onion
1/4 cup of peppers
1/4 cup of white beach mushrooms
2 teaspoons garlic
10 whole white eggs
1/4 cup cream
Salt & Pepper
Extra Virgin Olive Oil
6 gloves of chopped garlic
15-20 fingerling potatoes
Beat all 10 eggs together with cream and salt & pepper. Chop veggies and sauté in an oven friendly pan. Add in eggs and place in a 350 degree oven for 10 minutes or until the center of the frittata is no longer runny. Let the eggs cool slightly, cut and serve!
Cut fingerling potatoes in half or size of choice. Again, sauté in an oven friendly pan or cast iron skillet with extra virgin olive oil and salt & pepper. Place in oven at 350 degrees and roast until tender. Garnish with parsley and serve!
(Chef John not included)