Skip to main content

My Southwestern Frittata

Good grief,  I got so wrapped up in eating it that I almost forgot to take a photo!


This is one savory frittata that I crave because I really, really love potatoes!  It makes for a wonderful breakfast, brunch, lunch or even dinner.

I cook them in my “old reliable” well-seasoned cast iron skillet as it conducts heat evenly for cooking and enables me to slide the frittata out of the skillet with ease.  Then it goes under the broiler with no problem and no worries about the handle. 

Back to the frittata!  I started this frittata by browning onions, peppers and seasonings; then the hash browns and Santa Fe corn were added. Next, I added the eggs and finally the cheese.  This time, I only added cheese at the very end before broiling; however, I usually add half of the cheese at the same time as the eggs and place the remaining cheese on top before broiling.  Either way is fine and in fact, it is fun to experiment with different ingredients but, a frittata almost always has potatoes or a variety of pasta with an egg base. 

It truly is an easy dish to cook and tastes great warm or room temperature ~ even left over.  I really hope you give it a try if you have never prepared a frittata.  


My Southwestern Frittata

Ingredients:

3 tablespoons olive oil
3 garlic cloves, minced
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
4 cups frozen hash brown potatoes
1 (8 ounce) can Del Monte Santa Fe corn, drained
6 large eggs
Salt and pepper, to taste
6 ounces Mozzarella, shredded

Method:

Heat olive oil in 10” iron skillet or other oven-proof skillet.
Cook garlic and onions over medium heat until softened, about 1-2 minutes.
Add potatoes and cook until golden, about 10-15 minutes.
Add corn, salt and pepper, cook until heated well.
Whisk eggs in a small bowl with a little salt and pepper.
Combine eggs with potato mixture in skillet.
Cook until underside is golden, about 6 minutes and eggs on top are not set.
Preheat broiler.
Spread cheese over frittata.
Place skillet with frittata under broiler approximately 3” from heat.
Broil for about 1-3 minutes to finish cooking eggs and melt cheese.
Slide onto a serving plate and eat warm or room temperature.

ENJOY!!!




Comments

  1. I LOVE meals like this! It looks awesome,thanks!

    ReplyDelete
  2. Oh, yum! This looks like a perfect dish for almost any meal!

    ReplyDelete
  3. Lucky for us you did not eat it all before you got the camera out!! Diane

    ReplyDelete
  4. Hi Pam,
    That frittata looks gorgeous and so yummy!!!
    XXXX
    Lia.

    ReplyDelete
  5. That would be good cold right out of the refrigerator.

    ReplyDelete
  6. Mmm...I love frittatas! The best part is experimenting with all different ingredients. Yours looks great and by the sound of it tastes great as well!

    ReplyDelete
  7. I am a big fan of potatoes too! I love the combination of flavors you put into your frittata!

    ReplyDelete
  8. I have not made frittata in a while. I should pull out my cast iron skillet soon. Your frittata looks really delicious with the corn.

    ReplyDelete
  9. Frittatas are my go-to dishes when nothing else sounds good. The ingredients are usually on hand and easy to put together. I'm happy to add this to my recipe files. It will be especially good when local corn appears in the market.

    Thanks!

    Best,
    Bonnie

    ReplyDelete
  10. I love egg dishes like this....they are so simple to make...and Pam I have that same problem too...eating before I get the picture lol

    ReplyDelete
  11. I too have a go-to cast iron skillet that cooks everything just perfectly! This looks sensational!

    ReplyDelete
  12. Pam this look absolutely yummy! gloria

    ReplyDelete
  13. this sounds delish. I too am addicted to food, my second addiction is photography. thanks for stopping by and for your kind comments.

    ReplyDelete
  14. Great flavors in your fritatta, looks delicious!

    ReplyDelete
  15. I love my cast iron skillet too. This is a lovely frittata.

    ReplyDelete
  16. My mouth is watering as you described the ingredients! Very hearty and delicious!

    ReplyDelete
  17. I want the frittas! :) Love all the ingredients too.

    ReplyDelete
  18. I love the hashbrowns in this frittata. It's nice to have new and delicious recipes for the weekends. This looks like one my husband would especially love. :)

    ReplyDelete
  19. You can never go wrong with frittata!!!!

    Love it, a complete meal!

    ReplyDelete
  20. I have been seeing southern style food everywhere and this is another dish that I will certainly try.

    ReplyDelete
  21. Debbi, me too! Thank you!

    Autumn @Good Eats Girl, you're right! Any meal works with this!

    Food, Fun and Life in the Charente, hope this is the last time I do that. I just got carried away with the good taste!

    Salsa Verde, thanks! It would be great with some bacon or sausage added also!

    M, you got it! I've done that before! Thanks!

    Lyndsey, thank you! You're right, the ingredients to use in it would be endless and it's fun to experiment!

    Linda www.mykindofcooking.com, thanks! I'm a potatoholic for sure, love them!

    Biren, it works great with an iron skillet since it goes into the oven and cooks it evenly.

    From the Kitchen, yes! It would be great when the local corn is fresh! I add mushrooms to it a lot of times also for even more flavor.

    The Sugar Queen, thank you and you have a good day!

    Bo, I'm all for egg dishes! I'm glad I'm not the only one who eats before thinking! :-) Thanks!

    Subhashini, thanks! It tastes lovely also!

    A SPICY PERSPECTIVE, the cast iron skillets are the best. I have my mother's and don't even want to think about how old it is. It's perfect though!

    Gloria, thank you and thanks for the visit!

    Sandra, you are an excellent photographer and I know all about that food addiction! Thanks for stopping by!

    Dishesdone, thanks! Bet it would go well with that wine in your Avi!

    Kim, I know exactly what you mean with your love for your iron skillet. Nothing beats them!

    Cinnamon-Girl, wish I could offer you a slice! It is one hearty dish, for sure!

    Sook, thanks! I'm glad you like it!

    theUngourmet, hope you try it for your husband! The hash browns make it so easy!

    alessandra, great minds think alike! Have a good day!

    3 hungry tummies, this is one great delicious dish! Thanks for the visit!

    ReplyDelete
  22. This sounds awesome!! Wanna come over and make me breakfast?? ;)

    ReplyDelete
  23. cookies and cups, I'd be glad to do that! Have a good day!

    Mimi, I'll be doing that! Thanks for the visit!

    ReplyDelete
  24. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  25. Vincent, I did and thank you!

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews