Wednesday, January 27, 2010

Breakfast for Dinner

When Hirsh and I are bored of our standard chicken, fish, pasta rotation, sometimes we spice things up and do breakfast for dinner. With the leftover potatoes and mushrooms from the two previous blogs, we had the perfect ingredients on hand for a frittata and home fries.

Mushroom, Feta and Cheddar Frittata
I first learned about frittata's when Hirsh and I were visiting Chloe in Josh in New York and Chloe made one for breakfast (coupled with chocolate chip pancakes, it was the best brunch ever. I teased her that she should open Cafe Chloe.) It's basically an open face omelette that you start on the stovetop and finish under the broiler. It's great because you can add any veggies, meats or cheeses you have on hand.

6 eggs
Salt and Pepper
Half container mushrooms, chopped
Crumbled feta
Shredded Cheddar cheese

1. Whisk together eggs, milk, salt and pepper. Make sure to get the eggs really fluffy.
2. Saute mushrooms (or whatever veggies you have) in a little bit of butter in a 10 inch saute pan. If there is some mushroom juice that comes out, try to get it with a paper towel-- leaving it in makes the frittata too mushroomy.
3. Add egg mixture, giving the pan a quick stir and then going around the pan, sweeping the eggs to the inside and letting the liquid pool over, until the bottom of the eggs are set but the top is still a little runny.

4. Add feta cheese and put frying pan under broiler for 3 minutes. NOTE: your frying pan must be oven safe up to 500 degrees! No plastic handles!
5. After 3 minutes, add shredded cheddar to top, broil another 30 seconds to melt.
6. Take pan out of oven (POTHOLDERS REQUIRED! It is very easy to accidently grab the frying pan handle with bare hands)
7. Cut into 3 wedges and serve.
*Note, if you increase to 8 eggs for 4 people, use a 12 inch pan

Difficulty: Medium
Debbie's Rating: 8
Hirsh's Rating: 8.5

Red Potato Home Fries
I modified this recipe from one I found online. It was fun to make because I got to practice my knife skills that I learned from "Good Eats."

About 10 small red potatoes
1 1/2 tbsp olive oil
Garlic powder
One garlic clove, minced

1. Wash and dice potatoes.
2. Toss with olive oil, put in microwave safe bowl, cover tightly with saran wrap and microwave on high for 5 minutes.
3. Blot excess oil from potatoes with a paper towel.
4. Add a few shakes each of each seasoning, tossing to coat.
5. Melt a little butter in a sauce pan and saute potatoes for about 7 minutes.
6. Add garlic and continue sauteing 5-10 minutes until potatoes are golden brown.

Difficulty: Easy
Debbie's rating: 7, good taste, but could have been crispier-- I'll do them longer next time
Hirsh's rating: 8

*Note, since I was busy with the frittata, Hirsh did all the sauteing for the potatoes. I have the best sous chef ever. :-)


  1. We had the frittata at your house for breakfast. It was wonderful. I only have an 8" cast iron pan. Could you modify the recipe to use this size?


  2. You can definitely modify the recipe for an 8 inch pan. I would use 4 eggs and fewer veggies. Enjoy!