We hardly ever cook breakfast in our house, but this morning I woke up hungry. Vegetable frittata and oven-roasted potatoes, anyone? :-)
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| I got the party started with regular 'ol Russet potatoes, green bell pepper, white onion, fresh rosemary and thyme (from my BFF's garden), and salt & pepper. Drizzled olive oil on top. |
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| I popped them in the oven to roast at 375 for about 30 minutes. I like using parchment paper. |
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| Time to start the frittata. I used all of my veggies that I purchased at Farmer's Market: broccoli, asparagus, white onion, and big variety of mushrooms: chanterelle, lobster, oyster, shiitake, portobello, and cremini. |
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| I like using cage free eggs; I used 4. I also used a little olive oil to grease the baking pan. |
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| All ready for the oven! FYI..there's no cheese in here. Just veggies and egg. |
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| I slid the pan under the potatoes. Together they baked for about 20-25 minutes. |
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| Mmmmm.... fresh out the oven! Just how I like them: crispy on the outside, soft on the inside. |
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| Looks great. |
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| "Hey, Honey. It's time to eeeeeeeeeeeeat!" |
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| Plated. With some homemade salsa. |
Very yummy for my tummy.
Until next time.
~SS
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