sharing bento lunches, pretty tables and recipes as I chronicle our life!
Tuesday, March 22, 2016
Skillet Frittata with berries
Super easy, super good. One red potato sliced thin. One yellow squash sliced thin. 3 green onions sliced thin. In a medium skillet, add bacon grease and olive oil to coat. Add veggies and saute on medium heat. Add garlic powder, black pepper, parsley, and salt. Whisk 4 eggs with water. Wait til potatoes are fork tender. Add eggs. With a rubber spatula, keep turning up the edges. Wait til set and flip. I added a few diced tomatoes at the end. (Or if your pan is oven proof, put in a 350° oven til done.) My flip isn't pretty, but the crispy potato and garlicky squash tastes divine. Enjoy!!
Today, I separated the eggs from the potatoes and squash, but the same cooking method applies. Cut the potatoes and squash really thin and saute in bacon grease til done. A simple scrambled egg and tomatoes with green onion and olive oil, salt, and pepper compliments this dish so very well.