Breakfast has always been taken seriously in our home. We have always used slow mornings to make a big breakfast or to saunter over to one of our favorite breakfast spots. Because of this spring’s weird work schedules (and mostly because of Mark’s travel schedule), big breakfasts and slow mornings on Friday have recently become a dependable, comforting routine around here.
Normally I will mix up some waffles (with Miles’ eager assistance). We’ll add fruit and yogurt and pour-over coffee and then we’ll bask in the coziness of our almost-weekend, almost-another-week-in-the-books morning before the day begins to roll. Mark and I will linger over the table and sip our coffee. Miles and Violet will wreak havoc in the living room, wandering back occassionally for another bite of something.
This past Friday, I added a frittata to the spread. The frittata was perfect. Other things that morning? Not so much. If you follow me on Instagram you’ll know that I burned my hand in an idiotic move trying to style the table for a shot before we sliced in it. Next, the syrup bottle shattered in the microwave.
Meanwhile, we’ve been painting our kitchen cabinets and so our kitchen around the styled Instagram shots actually looks like a construction zone, with every cabinet at a different stage of priming or painting.
BUT. After attending to the burn and cleaning up the glass, we sat down to THE MOST DELICIOUS FRITTATA. Seriously, add this one to your arsenal. The salami adds just the right touch of salty crunch to it and the potatoes edge it just a little closer to a satisfying hash.
The Only Frittata Recipe You’ll Ever Need
4 garlic cloves, minced
1/2 a red onion, chopped finely
1 cup frozen chopped potatoes
3 tbs. olive oil (I normally use this kind)
1/2 whole milk
1/2 grated parmesan cheese + a bit of reserve to sprinkle on top.
1 tsp. pepper
5-7 slices of hard salami, chopped
1 tbs. oregano (I use fresh, but 1 tsp. dried can substitute)
Heat up the olive oil in a large oven-proof saucepan . Make sure the pan is coated thoroughly. Add the onions, garlic, and frozen potatoes. Pre-heat the oven to 400. Saute until the potatoes are browning and the onions are transparent.
Meanwhile, beat the eggs, milk, 1/2 of cheese, and pepper together. Add the chopped salami and oregano to the pan. Allow it to saute for 1-2 more minutes.
Add the eggs, stir the mixture gently, and let it cook on medium heat until the eggs begin to set at the eggs. Sprinkle the remaining reserved cheese on top and move the pan to the oven.
Cook for 11-13 minutesin the pre-heated oven or until a knife inserted into the middle comes out clean. After removing the frittata from the oven, allow it to sit for 3-4 minutes before serving.
Potato-Onion Frittata (via Martha Stewart)
This Vegetable Frittata (via Bona Vita)