frittata take 2, California inspired
While in Montana, there's a lot of "everything but the kitchen sink" inspired cooking. Even if that means I have to go get things to put in the fridge that could be considered, everything we have...but the kitchen sink.
When making brunch, Benjamin asked if I make a frittata again. I was happy to oblige, knowing some onion, passilla pepper, tomato and cheddar cheese would taste good. Also the avocado on top with a few sprinkles of Louisiana hot sauce, we'd be in business.
I've said it before and I'll say it again, frittata's are just such a good idea. It's not scrambled eggs, and it's not even an attempt at an omelette. It's pretty simple; saute your veg, add your eggs, make sure the sides are cooking, then throw it in a 375 degree oven on the top rack until the top is done. Slide the treat onto a cutting board, top with avocado, and enjoy.
I had some yogurt with granola and honey as well. I like this fun little shot of the breakfast, and Benjamin taking a big bite.