Happy to be back

It has been a while and I apologize for the absence. But I am happy to be back

Today I will start with a recipe. My husband and I are trying to lose some weight and this is one we love for breakfast. Though this recipe could be used for lunch or dinner. It would be great for a Sunday brunch with friends.

9” or 10” cast iron pan (it must be a pan that can go from stovetop to oven)

 

2 Tbsp olive oil, or veg oil

1 medium potato, washed and cut into ½” cubes

½ cup mushrooms, cut into ½” pieces

¼ cup chopped onion

¼ cup chopped green bell pepper

1 cup cooked ham, cut into ½” cubes

2 Tbsp butter or margarine

7 eggs, beaten

¼ cup parmesan cheese, or any cheese you want, grated

Salt and pepper

In the pan, on medium to medium high heat, fry the potato in the 2 Tbsp of oil until they are browned and mostly cooked through. This gives them a wonderful flavor.

Reduce heat to /medium/medium low and add the onion, mushrooms, and bell peppers, Saute this until the onions and mushrooms are softened. Sprinkle a little salt and pepper in and stir.

Add the ham and cook until it is warmed through.

Add the 2 Tbsp of butter and mix through to melt it.

Turn on your oven to broil (high) to warm

Pour the beaten eggs over the ham mixture and just wiggle the pan a little to get the egg mixed into and around the ham and potato mixture.

Keep the heat at medium low and let the mixture cook for a few minutes, until it has cooked up through, but not done on top. Eggs on top should still be liquid.

Sprinkle the cheese all over the egg mixture and then put the pan into the oven. Keep the oven door open while broiling. Cook just until the egg is fully cooked and the cheese has melted. I used parmesan cheese and it turned a beautiful brown and crunchy.

Let it cool for a couple minutes, then cut into wedges and serve.

Optional additions: cooked broccoli, chopped tomatoes, jalapenos, any leftover veggies, garlic, leftover steak or roast, cooked bacon, cooked sausage pieces, etc.

You can also add seasonings to give it regional flavors. Add a little chili powder and ground cumin with some jalapenos and ground beef to get a Mexican flair. Add Italian seasonings and sausage with mozzarella cheese for Italian.

This is a very versatile food that can be changed depending on what you want.  The basic ingredient is the beaten eggs. Everything else is optional. It’s kind of like an omelet.

 It takes about 45 minutes or so to make. But it is sooo tasty. 

This morning I did a variation by using a cooked Italian Sausage, mushrooms, onions, and a tomato. I added Italian seasonings and then topped it with mozzarella cheese once the egg had set in the oven. 

We cut the frittata into eight wedges and then we each have one for breakfast over four mornings. The key is the veggies. The more veggies the better for you. Each wedge has less than a whole egg and a bit of each ingredient. By cutting it into eight and only eating one wedge each morning we reduce our calorie intake but are happily satisfied until lunch. The egg is protein and dairy, the veggies are good and if you add meat you get more protein. 

I hope you enjoy this recipe. :) 

Til next time.

Terri