Healthy Comfort Food 1

Dolly's Breakfast Skillet

TWIST MY FRITTATA!

Fill your tummy & warm your heart with this "comfort food" breakfast... it's an update on an old style Frittata (which is usually a mix of eggs & whatever is left over in your frig, So easy & quick to make, complete in about 15 minutes including prep & cook time!

 Today I made Mick what has become our favorite brunch meal; he likes it served with a side of Fresh Mixed Seasonal Fruit, coffee, News Paper & our usual "what's new" chatter. This recipe is spreading like wildfire amongst our friends.

INGREDIENTS for 2 to 4 people:

4 fork whipped eggs

5 oz of finely shredded Sharp Cheddar Cheese

4 oz of Deli Sliced Honey Ham large chopped (alternative meats: Maple Sausage Links, precooked Crisp Bacon or Deli Sliced Turkey Breast)

2 Tablespoons of Real Butter

10 – 12 Frozen Tatter Tots

1 Medium size non-stick skillet with a glass lid

NOTE: Do not over cook! The eggs will continue to cook after removing from heat, so they should remain very soft & the cheese should be gooey (do not allow the bottom to brown).

PREP: Have all ingredients ready because this is a fast process.

    Place your butter in a medium size frying pan on medium heat. As soon as the butter begins to melt, add in your tatter tots & stir to coat all tatters, reduce the heat slightly to avoid burning & cover with a lid. Now chop your meat. 

*(see alternative meat prep below) ~also~ carefully turn over tatters & put the lid back on pan. Now, fork whip your eggs adding in about 1 oz of your cheese (set aside).  Scatter your chopped ham on top of the cooked tatters, then pour egg mixture over the meat & tatters evenly (pan still on heat). Reduce heat to medium low. With a flexible spatula start gently lifting & flipping mixture from around the edges of pan to the center of mixture, lightly shaking your pan to level the mixture even thickness & cover with the lid. Leave on heat for about 2 minutes (until the egg is no longer look glossy) then cover the top of mixture with the rest of the cheese & cover with lid… remove from heat but do not remove the lid until you serve (slide on to a large serving platter & cut in ½ or ¼ pieces. You now have what should look like a giant thick & lumpy omelet

*(if using uncooked sausage links they need to be cut in chunks first, & added in to cook with the taters)

Enjoy! Best regards, Dolly