The day following a long weekend (especially a rainy one!) usually gets off on a slow start, but a heavy brunch of frittata and toast gave us the boost this week needed. I'm sharing the recipe below.
2 potatoes, cubed
1 tbsp of fried garlic in oil*
1/2 cup of seasoned ground beef (I used italian seasoning, additional dried basil, salt, pepper)
1 tomato, chopped
1 cup of spinach leaves
1/2 cup of grated melty cheese
3 eggs, beaten, with 4 tbsp of full-cream milk or cream (I used two tbsp of powdered full-cream milk dissolved in 4 tbsp of water) and seasoned with pepper
In a non-stick pan, sauté potatoes in a little oil for about two minutes. Add fried garlic and continue sautéing for 3 minutes. Next, add seasoned ground beef and fry until the beef and potatoes are cooked. Add the chopped tomato and spinach leaves and cook until the leaves are wilted. Pour in your beaten eggs, tipping your pan side to side to cover the edges of your frittata. Just before the eggs set, add in the grated cheese. Cover and cook until cheese is melted.
To serve, gently slide the frittata onto your serving dish.
My brother and sister-in-law ate this with rice, while I ate my piece of frittata with toasted pan de sal and butter. It was awesome either way!
*The fried garlic in oil I used is made by one of my cousins. We'll work on adding it to our Catalog soon :)