Buy now everyone should know that I love making breakfasts that allow me to make them the night before and just reheating in the morning and hey presto we have breakfast.
Since I have discovered frittata’s I have found endless frittata recipes everywhere I look.
I came across this recipe in Ree Drummond’s cookbook.
I loved this recipe as it finally gave me an excuse to use the pecorino cheese that I bought by accident and has been sitting there in the fridge just waiting to be used.
I found that out of all the frittatas I have made in the past, I loved this one the best, it had spinach and potatoes, bacon and even peppers. There was so much left over that it lasted me for breakfast, lunch, supper and even a midnight snack. The following morning my father was happy to see that the frittata was finished because he said he was tired of eating the same meal 3 times in a row. Breakfast is for breakfast, not lunch and definitely not supper.
- 12 x eggs.
- Salt and pepper.
- ¼ x cup pecorino romano cheese, grated.
- ½ x cup cheddar cheese, grated.
- Several dashes of hot sauce.
- 2 x tbsp. butter.
- 1 x onion, finely chopped.
- 1 x red skin potatoe, cubed.
- 2 x cups spinach, chopped.
- 2 x red peppers, cubed.
- Whisk eggs and seasoning together.
- Add in the cheese and mix.
- Add in hot sauce and milk.
- In a pan, melt the butter.
- Add the onion and saute till transparent.
- Add the potatoe and cook for a couple of minutes till it starts to soften.
- Add the spinach and peppers and cook till the spinach starts to wilt.
- Evenly spread out the filling around the pan.
- Pour over the egg mixture and fry till the mixture starts to set.
- Pop into a preheated oven and bake at 180 degrees for 40 minutes or until the frittata is nice and puffy and golden brown.