Brunch

Frank from Houma · July 2011

Fritata - Eggs, sausage and bacon, southwest corn, jalapenos, tomatoes, onions, cheese

Sweating the onions

Done

Topped with sour cream and guacamole - one for me and one for my bride

Spring Chicken · July 2011

You must have stayed up all night thinking up that recipe, or maybe just started pulling stuff from your chilled inventory and made something.

Either way, it looks good.

Spring "Breakfast For Champions" Chicken
Spring Texas USA

Frank from Houma · July 2011

It was a mission which included exploration of the refrigerator's inventory. Sometimes known as "refrigerator diving"

Bacchus · July 2011

Looking fantastic as usual Frank. I make frittata often as well, but I just do mine indoors, starting on stovetop then finishing in oven. I have found that leftovers freeze/reheat surprisingly well. Along with a frozen biscuit makes for an effortless breakfast.

Le Oeuf Vert · July 2011

From the pictures lately everyone eats real good around there. Fritata looks great and I might try one for lunch. Thanks or the idea.

Austin Egghead · July 2011

Looks good! Frig diving fritatas are usually the best. It is fun to take leftover and mix them up and see what you get...never been dissapointed.

Fluffyb · July 2011

That looks wonderful as always Frank. Was trying to decide what to make for brunch here, think I'll go fridge diving.

Photo Egg · July 2011

Frank,
You really cook up some great looking food all the time.
Are you going to make Plano this year? Sure hope you will.
Darian

Bobby R · July 2011

Frank - That simply looks fantastic! I just received my cast iron dutch oven, is that what you used with the lid off? What temp were you cooking at, and about how long were the eggs on?

Thanks in advance! As you may have gathered, I'm interested in giving it a go.

Bobby R.

Frank from Houma · July 2011

Probably not - it's the weekend of my bride's birthday.

Frank from Houma · July 2011

That is an 8" skillet on my mini.

Put the skillet in at 500 dome tossed in the onions for a few minutes and closed the vents down to approximate 350 dome.

Put all but the eggs, tomatoes and cheese in stirred a couple times and closed the dome for a couple minutes. The bacon and sausage were already cooked - left over moink balls that I didn't sauce.

poured in the eggs and added the tomatoes and closed the dome for about 5 minutes.

Added the cheese and closed the dome for about ten more minutes until done.

Closing the dome helps cook from the top and avoids burning the bottom.

Have a ten inch skillet I use on my small.

Good luck with it.

Bobby R · July 2011

Thanks for the details! Much appreciated and have a great weekend.

leeflash · July 2011

bring out the hot sause.looks great.

N'awlins · July 2011

Nice! Breakfast (especially like that) is my favorite meal!

Brunch

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