Saturday Morning Frittata

Why Do I Make Breakfast Difficult?

My Saturday mornings have a routine… Go to the Ferry Plaza Farmers Market at eight o’clock, come home and prep the vegetables for storage – top and wash the carrots and radishes, trim the leeks, whatever else depending on the season and bounty – put everything away and make notes of what we have to eat for the week. Then, it’s time for breakfast – by that time one might call it brunch although I cook and eat alone and brunch implies a sharing, less informal thing – Carol has long since had her breakfast.

Since childhood, I’ve never been a cereal or oatmeal – or even a smoked salmon and cream cheese – kind of guy. I need to invent something. “Why do I have to make it difficult?” I say to myself… and then I go ahead with a preparation of more than a few steps. This morning, I had leftover corned beef, I fried that, just enough to get it warm – that’s a good start – but I had no other leftovers. So I sliced and fried a potato, broke two eggs and beat them up with a bit of crème fraiche (tip: zap your crème fraiche in the microwave for seven seconds before adding eggs), topped that with some fresh cheese curd from the market and made a two-egg frittata. Oh, I threw in some celery, for crunch.

slice and fry a potato

slice and fry a potato

slice the corned beef and warm

slice the corned beef and warm

start the frittata with a layer of corned beef and potato

start the frittata with a layer of corned beef and potato

add celery, eggs, more potatoes and cheese curd… cook at very low heat until it sets…

add celery, eggs, more potatoes and cheese curd… cook at very low heat until it sets…

pop under broiler for three or so minutes, slide onto plate

pop under broiler for three or so minutes, slide onto plate

I had the time and took the time to do it. That’s what I call a good breakfast.

You want a quik-n-EZ breakfast?

f_pizza

Warm up last night’s pizza in the toaster-oven. Yum.

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