This has been quite a long week, but it was a good one since I celebrated my 26th birthday! Though getting older isn’t as exciting as it used to be when we’re younger, I’m still looking forward to another of adventures, particularly of the food variety. I want to be more adventurous with the food I cook at home and also the restaurants I go to. I’m considering this a New Year’s resolution and birthday revelation extravaganza. I want to try as many new recipes as I can—now whether they’ll be posted online is another thing. This semester has started stressing me out, but despite the stress I’m still going to find time for fun, like brunches!
Just a week or so ago I some of my girlfriends over for brunch and while the brunch was a hit overall, I hit a huge bump in the road that needed me to think quickly on my feet. One of my friends is gluten-free so I thought I’d try this almond flour crepe recipe. Sounds great, right? WRONG. I’m sure there is a recipe out there will yield delicious light and fluffy crepes, but the recipe I found was awful. The crepe batter didn’t hold together at all and ended being an eggy disaster in my frying pan.
So here I am, panicking, with my friends coming over in 20 minutes. I’m frantically thinking “Oh no what can I make that is gluten-free and doesn’t need me to go to the store?” Then I looked up at my potatoes and it came to me: frittata! Since I’ve never made a frittata before I need to look up something, and found a recipe from the encyclopedia of recipes: The Food Network.
I adapted this recipe from Chef Tyler Florence and it was a huge hit! This recipe is a perfect reason to use a cast iron skillet too. Any recipe that requires only one pan is a star in my book—less clean up. The only downside to this recipe is that it is a bit time consuming, but the result is worth it. You need to be patient to make sure the potatoes are tender and crispy. No one wants to bite into a tough potato.
When you take a bit into this brunch masterpiece, your taste buds warmly greet by fluffy eggs, a sharp yet sweet caramelized onion, and a crispy perfectly cooked potato. This frittata might be a bit too salty, but you can cut the salt with a nice dollop of sour cream to bring in some tang. So all in all despite my headache and panic, the frittata was a huge hit and now I have a go to recipe which I can make again and again and again. And now I’m happy I can share that recipe with you!
8 large eggs
2 tablespoons milk
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ cup cotija cheese, grated
1 cup cherry tomatoes, halved
¼ cup arugula
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, diced
3 russet potatoes, diced
¼ cup sour cream
Preheat the oven to 400°F.
In a medium bowl, whisk together the eggs, milk, salt and pepper. Gently stir in the cheese, tomatoes, and arugula.
Melt the butter in a cast iron pan over medium heat. Add in the olive oil and sauté the potatoes and onions until cook through, about 20-25 minutes. Pour in the egg mixture and gently stir.
Transfer the pan into the oven and bake for 15 minutes until fluffy and golden.
Remove the pan from the oven and let it stand for 5 minutes.
Top with sour cream and enjoy.
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