Hectic fun in the Cadigan at 9AM!

People are slowly trickling in… time’s a-tickin’!


 I only eat eggs if it’s in baked goods, but I love making egg-based dishes for people. (Once I realise that a chick is not going to drop out of the egg I’m about to crack, I’m all good.) Unfortunately, I never know how these dishes turn out, so if I ever make an inedible egg-based dish for you, do tell!

This frittata is based on Sylvia’s love for potatoes, cheese and eggs for an all-American breakfast. Once I read that the original recipe called for cubed cheese instead of grated, I was sold. Imagining those pockets of gooey, ooey, melty cheese. Mmm…

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A medley of ingredients for one dish.

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Mixing the eggs (a whole dozen!) with the spices and buttermilk.

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Chopping the cheese, chives and mushrooms while the potatoes are cooking.

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Adding the cheese, chives and extra smoked paprika.

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Poured in a pan to bake, with some extra black pepper on top!

 Unfortunately, I was too busy running around the kitchen to get a picture of the frittata once it was done baking. But just imagine the previous picture with a more golden hue and you’re good!

Cheesy Potato and Chives Frittata
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Ingredients
  1. 2 Tbsp olive oil
  2. 4 medium red potatoes, diced
  3. 1/2 cup mushrooms, sliced
  4. 12 eggs
  5. 2 Tbsp buttermilk
  6. 1/2 tsp salt
  7. 1/2 Tbsp black pepper
  8. 1/2 Tbsp smoked paprika
  9. 1/4 cup chives, chopped
  10. 4 oz cubed colby jack cheese
Instructions
  1. Preheat the oven to 350 degrees
  2. Heat a pan (unless you have an oven-proof skillet, in which case, use that) and add the olive oil.
  3. When hot, add the potatoes and saute for about ten minutes (until the potatoes are almost tender).
  4. Add the mushrooms and saute until the potatoes are tender.
  5. In a large bowl, whisk the eggs, buttermilk, salt, pepper and paprika together.
  6. Mix in the chives and cheese.
  7. Arrange the potatoes and mushrooms in a pan (unless they're in an oven-proof skillet already). Pour the egg mixture on top.
  8. Bake for about 15-20 minutes, until the frittata is somewhat firm.
  9. Remove from the oven and let cool before serving.
Notes
  1. This is a very large frittata - you may want to halve the recipe.
Adapted from Pass the Sushi
Adapted from Pass the Sushi
snapshots of satiation http://snapshotsofsatiation.com/