I needed a little sunshine in my life.
We have had some NASTY weather down here in these southern parts and there is more on the way. We got hit with an ice storm last night and everything is currently melting only to re-freeze tonight.
Then is is going to get very cold with more nastiness for the upcoming weekend.
Now, I know this is nothing compared to what our friends up north are experiencing. But this is the south. We are a bunch of weenies when it comes to cold weather. One flake of snow or drop of ice turns us into weeping, teeth-gnashing, whiny crybabies.
And by we I mean me. So I needed something happy, and pretty, and sunshine-ey to pick me up.
So I made this frittata. Besides being happy, and pretty, and sunshine-ey, I was able to clean out my fridge and pantry. You can throw just about any old thing in here. I had leftover prosciutto wrapped roasted asparagus, some broccoli, a few potatoes, goat cheese, kale that had seen better days, and onions. In the words of Guy Fieri — everybody in the pool!
Doesn’t that just cheer you up?
Adapted from Alton Brown
- 2 Tbs butter
- 1 Tbs olive oil
- 3 small red potatoes sliced very thin
- 1/2 onion sliced thin
- 1 cup broccoli florets
- 5-6 roasted asparagus stalks
- 3-4 slices of prosciutto torn into 1 inch pieces
- 1/2 cup kale cut into 1 inch pieces, stems removed
- 10 eggs lightly beaten with a couple of dashes of salt and pepper
- 6 oz goat cheese
- 2 Tbs Parmesan grated
Heat a oven-safe deep nonstick skillet over medium high heat, add olive oil and butter
When the butter is melted add the potatoes and cook for 2-3 minutes then flip them over to brown the other side.
Add onions and broccoli and cook 3-4 minutes
Toss in the asparagus, prosciutto and kale, stir everything around for another minute or two
Pour the beaten eggs over all the vegetables and cook for 3-4 minutes and crumble goat cheese on top
Cook another 1-2 minutes or until the eggs begin to set up the sides and on top
Sprinkle with Parmesan
Move the skillet into the oven and broil for another 6-8 minutes, until lightly browned
Remove from skillet and cut into 4 (or 6) pieces