The first time I had a frittata, was when my friend from France was visiting. 

She insisted on making breakfast for us. Me, being nosy and what can be considered rude in France, I asked what she was going to make for us. She said a frittata. I was like frit-what? 

I had never heard of one. She tried to explain in English and French which made it sound like a burnt bottom eggless quiche. Yikes!

As hard as it was not watching, I went into the other room with family and let her do her thing.

Wonderful smells wafted from the kitchen and within 30 minutes she called us in for brunch. 

She’d made the frittata, a type of coffee cake, and a fruit bowl. She made me feel like I was all thumbs in the kitchen. 

The next, morning I asked if she would make another frittata and if she would show me how. 

It was so easy; I’ve been making them ever since.

 

Frittata

8 eggs

½ cup milk

½ tsp salt

Pepper to taste

1 ½ cups chopped potatoes

½ cup chopped onions, and peppers

¾ cup cheddar cheese

 

Preheat oven to 450º.

In a large oven safe skillet, sauté the potatoes until tender. Add the onions and peppers and cook for 5 more minutes. 

While the potatoes are cooking, mix the milk, eggs, salt, and pepper, in a bowl. When the potatoes are cooked, pour the eggs over the top. Let the eggs begin to set around the edges. Remove from heat and place in the oven until the frittata is puffy and cooked throughout. 

Serve with fresh fruit.

 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wisconsinmilkhouse@gmail.com.

 

 

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