(I should have let this cool a bit before I sliced it, but hunger conquers photographic excellence nearly every time around here.)
Sunday morning I made breakfast for some friends, and I was in the mood for a fritatta. For those who don't know, a fritatta is basically an open faced omelet baked in the oven. One of the nice things about them is that they rise a bit while cooking, which results in something much lighter than you would expect. The ingredients can include just about anything, but here's how I made this one.
TPC's Fritatta with Serrano Ham, Asparagus, Crimini Mushrooms, Potatoes, Carmelized Onions and Pepper Jack Cheese
To feed 4 hungry people you'll need:
7 eggs
1/2 C Milk
1 large baked potato, sliced
1 onion, sliced thinly and evenly
8-10 asparagus spears, cut
12 or so crimini mushrooms, sliced
Pepper Jack cheese
Fresh Thyme
Lemon
Oil
Kosher salt and fresh black pepper
It's important to pre-cook everything first. You can nuke your potato if it isn't cooked already, but everything else except the serrano ham should be sauteed before assembling your fritatta, while your oven is preheating to around 425º.
Do something different with each ingredient, in terms of flavoring. I added fresh thyme from the garden to the mushrooms, lots of lemon on the asparagus, etc.
Break your eggs into a bowl, whisk together, add the milk and whisk again. I like to add salt and pepper or Survival Spice™ to this mixture too, because you've seasoned everything else as you precooked it.
Once everything's precooked and prepped, time to assemble. Make sure there's some hot oil in the skillet or dutch oven and arrange the potato slices on the bottom. Get them frying, so that they have some color on the bottom. Layer everything else on top of the potatoes, saving the egg mixture for last.
Once everything's hot again, pour in your egg mixture and immediately place it into your hot oven. Cook until the eggs are cooked and the cheese is melted. Serve hot or at room temperature.
That, but tho, looks nothing like the breakfast special you had at Zigs on Saturday.
Willie