I made a frittata for supper. And I used the Vine app to record it. Here’s how it’s done, just click on image to play:
Then there’s the cooking method:
4 eggs beaten with 3 tablespoons milk or cream plus salt and pepper and a pinch of garlic powder
1 Yukon gold potato diced small and microwaved in a container covered in plastic for 4 mins.
1 tomato diced, then salt and peppered and liquid squeezed out.
About 1/4 of a small onion diced.
1 tsp jalapeno salsa or 3 chopped pickled jalapenos. (optional)
3 to 4 sliced of thick bacon, diced.
1 tablespoon of butter
Chopped herbs of your choice
Salt and Pepper.
Cheese or cheeses of your choice. This is the leftover bag remnants of shredded Swiss, cheddar and Italian blend.
Preheat oven to 400 degrees
In oven-safe skillet melt butter and add bacon.
When bacon is crispy, add onions. Cook until they are translucent.
Toss in microwaved potatoes. Stir constantly until potatoes just start to brown.
Add tomatoes. Stir until they just start to wilt. Add jalapenos. Give a few stirs.
Add chopped herbs to egg mixture and whisk.
Turn off heat and pour egg mixture over ingredients in pan.
Place pan in oven and cook until it puffs up and starts to brown – 10 to 15 minutes.