Broccoli & Potato Fritatta

On Saturday mornings I like to treat myself to something yummy for breakfast. I have a habit of making fritattas for myself. I make it on Saturday then I have some left over for Sunday morning and for a quick week night meal for one if needed.



6 eggs, beaten
1 cup chopped broccoli, I use frozen from the freezer
1 medium baked potato, I "bake" it in the microwave
I clove of garlic, minced
1/4 cup of chopped onion
Salt & pepper to taste

In a oven proof skillet, sautee the onion and garlic in oil until it is soft, about 5 minutes. I sprinkle the oninons and garlic with 1/2 a teaspoon of salt while they cook. Add the baked potato in cubes and the chopped broccoli. Once the mix is heated add your beaten eggs. Let the eggs set for a minute or two then pull the side of the egg mix in letting the raw egg flow out to the sides. Push the fillinf around so it is evenly distributed. Bake in a 350 degree oven for 15-20 minutes or until the egg is set in the center. I keep my left overs in a ziploc bag.

Breakfast Frittata

I had some leftover green peppers and onions from my garlic lime fajitas so I made it into a frittata. I shredded a medium potato first and squeezed the liquid out before I sauteed the potato. Then I added some chopped garlic, the peppers and onions and heated that through. Once it was heated I added the eggs and let the egg set for a minute or two. I pulled the edges of the frittata in to let the uncooked egg out to the sides. I pushed the filling around some it was evenly distributed and popped it into a 350 degree oven for about 20 minutes. Simple and tasty. I saved the leftovers to throw in the microwave for quick breakfasts.





6 eggs, beaten

3/4- 1 cup of veggies of your choice, I used green peppers and onions

1 medium potato

1 clove of garlic

Follow directions above.

Crepes 2008

I woke this morning feeling very hungry, but nothing I had in the house amused me for breakfast. I checked my emails while listening to Food Network, Rachel Ray was making oatmeal pancakes. I wasn't in the mood for oatmeal or pancakes. Robin Miller was on next, she was making savory crepes. That was it! While growing up I would sleep over a friends house. She introduced me to crepes, I loved them instantly!

Be sure to read your recipe thoroughly before you begin. I quickly skimmed the recipe and missed a note about cutting the salt from 1/2 a teaspoon to 1/8 of a teaspoon if you are making sweet crepes, which I was. They tasted fine, but still, I should have read more carefully.

I used a recipe from the Joy of Cooking.

Sweet Crepes
1 cup milk
1/2 cup luke warm water
1/4 cup melted butter
4 eggs
3 tablespoons sugar
1/8 teaspoon of salt
1 cup flour

I mixed everything except the flour together. Then I whisked in the flour. They want you to let the batter rest. I was too hungry by this point to do so. I didn't not taste a difference in flavor or mouth feel by not letting the batter rest. I cooked my crepes in a regular pan, not a fancy crepe pan. As I completed each crepe I put them on a plate and then into the oven set at 200 degrees to stay warm. I am ashamed to say I ate everything on the plate in the picture. I will attempt to freeze the rest for quick breakfast meals. I filled my crepes with grape jam, not jelly, a bit of melted butter and some confectioners sugar. Yum, yum, yum!!!