Frittata Thursday!

On vacation -- in my own home today -- and decided to make myself a nice Frittata for breakfast! YUMMO!!! I do so love eggs and omelets and frittata's, oh and a good strata ... mmmmm! A few years ago my folks gave me a frittata pan and I've used it a good number of times, this morning included.

Ingredients:

approx. 2 tbsps. olive oil (I use extra virgin olive oil)

3 garlic cloves (I'm a garlic lover)

3-4 eggs (depending upon how hungry you are and or how many peeps are eating said frittata)

approx. 1/4 cup milk, half-n-half or heavy cream (today I used heavy cream 'cause I be on vacaaaaaa yo!)

1/4 of a fresh red pepper (sliced and chopped)

4 or 5 fresh mushrooms (sliced)

1/4 of a red onion (sliced)

1 baby red potatoe (sliced)

cheese of your choice (chunks)

capers

salt and pepper to taste

How To Make It...

Place your frittata pan  on the stove, add olive oil, garlic cloves (sliced, crushed or finely chopped, whatever your pleasure) and turn stove on  low. Let the garlic start to cook and when you can smell it add   a layer of baby red potatoes slices. Place the  frittata pan lid and let cook - on low heat - for approx. 5 minutes. Add sliced onion and cook for another 2 to 3 minutes or so. While onions and potatoes are cooking, in a small bowl beat your eggs and heavy cream. Pour egg mixture into the pan and place rep pepper, mushrooms, capers and cheese on top of the egg mixture. Add freshly ground pepper and salt to taste on top. Cook each side of your frittata (yay awesome frittata pan) for approx. 5 minutes  -- until it is solid and the egg has slightly browned up.

Once your frittata is done, remove it from the pan -- place on a large cutting board. Cut it into severing sizes needed/desired and server it up!