Spring Frittata is a great breakfast or brunch dish that beautifully showcases Spring's fresh produce…
You know, I used to be a morning person. Back when I was still young, just married, before kids, I would start my day at 6 or 7am just for fun. Those were the days I really made my husband happy. I would get up and fix a big breakfast and a nice pot of coffee and treat him like the king I was sure he was.
Fast forward five and a half years and two kids. Now I wake up to the sound of “MOOOOMMMMYYY!!! I HAVE TO PEEE PEEEEEE!” I drag myself self out of bed at the crack of dawn while cursing the slumbering lump that lies next to me. Pee pee’s first ,followed by coffee and NOBODY gets fed until I have at least one cup. Breakfast for the kids is generally toast, bananas, and eggs. Breakfast for my husband is generally nothing. If he’s hungry he can make something himself. I have a second cup of coffee for breakfast.
Every now and then though, I will get the urge to cook something wonderful for breakfast. It could be biscuits and gravy or pancakes and bacon. Today it was a Potato Tortilla with salsa on top. Knowing how rare this was, the hubby joined us for breakfast. After breakfast he took down the Christmas lights.
Maybe I should make breakfast more often.
Happy New Year!
3 medium potatoes, cut into 1/2″ slices
1/4 cup olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
2 T chopped parsley
Boil potatoes for 5 minutes in saucepan, drain. Meanwhile, heat the oil over medium heat and add onion and garlic to pan. Cook until softened, about 5 minutes
Add the potatoes and parsley to the pan, stir to combine. Cook over medium heat for 5 minutes while gently pressing down into the pan. Whisk eggs with salt and pepper.Pour evenly over potatoes. Cover and cook on medium-low heat for 20 minutes or until the eggs are just set. Slide onto a plate or serve from the pan and top with salsa!