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But I Don't Do Windows

      Saturday, November 3, 2007 | Leave a comment »

Julie was very lucky this morning because the homemade brunch fairy decided to visit me. Yes, I feel like I can say she was lucky because I cooked for her. No, I'm not egotistical.

Well.

Okay.

Maybe just a little.

I couldn't help but to cook breakfast though. I rarely have eggs, potatoes, cheese, milk, bread, onions, garlic and butter in the same place at the same time in the morning, much less potatoes that were peeled and sliced. (Thank you potato spinach gratin!) And, what, with leftover roasted pumpkin I can make a simple potato-pumpkin hash. And a frittata. But mostly because I can't fold an omelet to save my life.

Spinach Sage Frittata

I like to whip the whites and fold in the yolks — it makes a fluffier frittata and you get to use less yolks. You know, if you want. Feel free to use all four. It'll be richer.

  • 3 egg yolks
  • 4 egg whites
  • 1 tsp water
  • 1/4 cup grated swiss cheese
  • 2 tbls fresh sage, chiffonade
  • 1/2 bag fresh washed baby spinach
  • 2 cloves garlic, sliced thin
  • butter, salt, pepper

  1. Beat the egg yolks with the water and a punch of salt and pepper.
  2. Whip the whites with a wisk (or a hand mixer) as if you were going to make a merengue) until they take on some volume -- about twice again as much as they were when you started.
  3. Heat a non-stick skillet over medium-high heat and put just enough butter to cover the bottom. When it starts to bubble, add the garlic and let toast for 30-40 seconds.
  4. Add the sage and let it go for another 30 seconds.
  5. Add the spinach, a pinch of salt and cook until just wilted; remove from pan and reserve.
  6. Put pan back over medium-high heat and re-butter the bottom (we're talking less than a tsp of butter here each time.)
  7. Fold the yolks into the whites carefully as not to ruin the foam you've just made.
  8. Add the eggs to the pan, reduce to medium heat, and stir for 10 seconds, then let set.
  9. Sprinkle the spinach mixture over the top followed by the cheese.
  10. Place under the broiler until the eggs just set and the cheese is starting to bubble.

Potato Pumpkin Hash

  • 1 medium yellow onion, frenched
  • 3 cloves garlic, thinly sliced
  • 2 medium russets, peeled and cubed into 1/4" cubes.
  • 2 cups roasted pumpkin, diced
  • Salt, pepper, olive oil

  1. Crank on the broiler and place your heavy cast iron skillet over high heat.
  2. Add about 2 tbls olive oil; when the oil shimmers, add the onion and a dash of salt.
  3. When the onion starts to take on some color, add the garlic.
  4. About 1 minute after the garlic add the potatoes and pumpkin. A few pinches of salt and pepper, and stir to coat in the oil.
  5. Cook over high heat for 5-6 minutes — Don't fuss with it! Leave it alone!
  6. Stir it up and put it in the broiler about 2-3 inches from the heat
  7. As it cooks, stir every 7-8 minutes; you'll notice that everything will shrink from loosing water. When this happens compact it into a little "cake" and leave be under the broiler until done.

« categories: pumpkin left-overs potatoes spinach eggs breakfast | 02:23 PM