Happy father’s Day to my husband, the father of our children — who loves us unconditionally and is always there for us. He fixes everything and anything in our house to make it look presentable. He does laundry, makes the BEST breakfast on the weekends and cooks dinner from time to time. He is the go-to person when we need to dispose of any critters or bugs because we are all too afraid to handle it ourselves. What can I say, he’s a jack of all trades and then some! I love you babe, forever!
Last but not least, Happy Father’s Day to all the dads and moms who are there for their children and make parenting look easy. Today is for YOU!
Yesterday I was on a mission to find the perfect recipe for a frittata I wanted to make for my dear husband. I mentioned it before, I despise cooking breakfast. It’s too early for me to cook something that will taste good and will be ready in a jiffy. I rather have the whole family eat cereal and leave me to my morning cup of java.
Yeah, I know — bad wife and mother. Don’t judge me. I’m tired! lol
But since today is Father’s Day and my husband is one of the best dads I know, I wanted to change things up a bit and do something I rarely do — cook breakfast!
And thanks to the wonderful world of twitter, I was given two recipes for a frittata:
I looked over both recipes and I decided to make my own concoction with the ingredients my main man loves.
I called it Ham, Chorizo and Potato Frittata.
6-9 eggs (I used 9)
1/2-1 teaspoon salt (depending on your preference)
1/4 teaspoon pepper
2 tablespoon milk
1/2 cup to 1 cup of Cheese (I used American)
Here’s what I did:
I took two links of Goya Chorizo, 8 slices of cooked ham, half of a small red onion, 1/4 of green pepper, 2 cloves of garlic and minced everything separately and put aside. I took 2 russet potatoes and sliced them thin.
Poured 2 tablespoons of olive oil onto the pan and cooked the chorizo. After a few minutes, I removed the chorizo but kept the oil in the pan that was rendered from the meat. I cooked the potatoes for about 15 minutes. Set that aside.
Next cook the onions and peppers together (you can add butter or olive oil periodically)until it’s nice and tender. Add the minced garlic. After it becomes translucent, put is aside.
At this point, I wanted to wash the pan. The pan was getting to “grimy” for my taste.
I added more butter to the pan, added my peppers, onions and garlic to the pan then added the ham and chorizo. Cook that until the ham was hot.
Also while you are heating everything up in the pan, pre-heat your oven at 350 degrees.
Once your oven is ready, Pour half of your egg mixture into the pan (your meats and veggies are already in there), then top with half the cheese. Mix it and then add the rest of your egg and top with cheese and mix it until the bottom is set.
Transfer the oven safe pan to the oven and bake for 10 minutes. Use a spatula to loosen the frittata from the pan. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Let cool for a few minutes. Cut into wedges and serve. You can garnish it with chives and lemon. Enjoy!
Believe it or not, I was in the kitchen for 2 HOURS! Prepping and dragging my butt took most of the time. The next time I make this, I will prep my ingredients the day before to cut my time in
at least half.
Here’s the rest of the Frittata (I forgot to take a pic before we ate):
Although it took me 2 hours, it will probably take you less time. Everyone loved it and I got two thumbs up, a big kiss and a huge hug from my husband. I’ll be making this again real soon but this time I’ll make it for brunch. And I’ll also use 4 potatoes instead of two (cooking them the day before) – they seemed to disappear into the eggs.
Enjoy your Sunday all!