So I know it has been über long since a post was put up. I am so sorry to all of our readers. I’m pretty sure some of you have given up on our blog but I promise this will be the last absence we have.
Now, while we were gone, the food making continued! We tried out a whole bunch of recipes and luckily took pictures of them for you!! For you to see and drool at and hopefully try as well 🙂
Well I went on a scallion spree in April and I found myself with a whole bunch of onions….unfortunately, I had no idea what to do with them. So, I went on a journey and the great Google informed me that there are a whole bunch of recipes that use scallions and I just have to go out there and try it. I thanked His Intelligence, ventured into the kitchen and threw away most of the knowledge I had gained.
And out came a Frittata! It was very simple and here it is!
4 russet potatoes – peeled and thinly sliced
2 tsp minced garlic
about a half cup of scallions
3 handfuls of mozzarella cheese
5 tbsp whole milk
Turn on the oven to 350 degrees Fahrenheit.
Heat up some oil on a skillet. Add the potatoes and minced together and let cook all together. Flavour them with salt and pepper till it is at your desired taste. You might have to add more than you usually would because it is going to mix with the eggs so there has to be enough flavour to go around!
Roast the potatoes and just before it is nice and soft, add the scallions so they can have some fun in the oil and get a light roast on ’em.
Now while this is happening, crack the eggs in a bowl. This could either be the dish you’re gonna bake the whole thing in like I did or it could be another bowl you’re just using for this part. Anyway, after cracking the eggs, add the milk. I did some research just so I can tell all you guys (Be very proud of me; I didn’t even know this when I was making this recipe) but when determining how much milk to add, 1-2 tablespoons per egg is good so that they egg doesn’t get too watered down. Also the number of eggs can be determined by the number of people you want to feed. 2 eggs per person will be perfect (As you can see, I did not know this and mostly went by instinct when I was making this).
After the milk, add the cheese. Do this a handful at a time because it all depends on how thick it gets. We still want it to be liquidy (yes I just made a new word). Whisk it all together until the eggs are broken up and the cheese is nicely mixed in.
By this time, the potatoes and scallions should have been cooked through, nicely flavoured and cooling in a corner ready to be joined with its better half.
If you are doing this like me, just add the potatoes and scallions to the egg mixture and make sure they are all separated and coated in the liquid. If you are not doing it like me then get your casserole dish or baking sheet (you just have to make sure it’s a deep dish), layer on your potatoes and scallions combo and pour the egg mixture over it. Stick into the oven and wait for 20 minutes or until the eggs are cooked. We don’t want runny frittata!
And there we have it! A beautiful frittata that needs little to no effort!
Frittatas can be made with any meats, veggies or cheeses that you have. For a fluffier frittata, use more eggs in a deeper dish but try out a basic recipe before going all out on it.