Weekend Brunch and Leftovers

I do a good amount of cooking during the week.  Consequently, when the weekend comes around I have a lot of leftovers.
One of my favorite leftover dishes for a Sunday morning is a Frittata.  Call it a Spanish/Argentine Tortilla, a quiche w/o the crust or whatever, Frittata works for me.  It's a healthy, tasty one pan meal that everyone will LOVE!  Even Lauren, who hates eggs, devours it...

Note: Can be eaten hot, out of the oven; or at room temperature, so it's great for a brunch or a party item.

JD's Frittata

Serves: 4-6

INGREDIENTS:
1 Tbsp Olive Oil
1 Tbsp Butter
2 shakes Mrs. Dash, or whatever seasoning you wish
2 potatoes, peeled and very thinly sliced (mandolin)
1/2 onion, thinly sliced
1-2 cloves garlic, thinly sliced
1/2 red, yellow or orange pepper, thinly sliced
1 zucchini sliced in 1/4in. discs
1 handfull of baby spinach
4 oz. mushrooms, thinly sliced
1 grilled chicken thigh, diced
3 cooked breakfast sausage links, diced
1/2 cup corn
8 eggs, beaten with salt and pepper

DIRECTIONS:
Like I said, this is an opportunity to use what you have in the fridge.  If you have leftover brie, use it!  If you have leftover steak, use it!  Whatever works for you...meats, veggies, etc.  I love to add grape tomatoes, sliced in half but didn't have any last weekend.
In a 10" non-stick saucepan, on medium-high, heat Oil and butter until butter stops foaming.
Add potatoes and stir fry for about 2 min. until they start getting soft.
Add onions, garlic, Mrs. Dash, and peppers - cook until they start to smell delicious, about 2 min.
Add mushrooms and cook until they start to render their juice, about 2 min.
Stir everything else (except eggs) in and cook for a couple of minutes, until well combined.

Add eggs and lightly stir, making sure egg covers the bottom of the pan.
Drop the heat to medium and cover for about 10 min. After about 6 min., it helps to run a heat resistant spatula around the perimeter every once in a while to make sure the frittata unsticks from the side of the pan.
At 10 min. uncover and shake it as well to detach it from the bottom of the pan.







Grab a plate that is larger than the pan, place it over the top of the pan - flip the frittata so the top/uncooked side is on the plate.
Slide frittata back into the pan and let that side cook for about 3 min, until it's golden brown (if needs be, add a little more olive oil to the pan before reintroducing the frittata).

Slide Frittata onto serving plate and allow to cool for about 5 min. before slicing.

Garnish with any fresh herbs used in the frittata, flowers, cheese, tomatoes, etc.

I like to slice it like a pie and serve it in wedges.

You can add any kind of hot sauce, cheese, ketchup (?), sour cream/creme fraiche, whatever you want...






I like mine with Sriracha...