Monday, March 23, 2009
Monday Breakfast Frittata
4 eggs, lightly beaten
1 T olive oil
2 cloves garlic
¼ scotch bonnet pepper
1 ¾ c calyloo leaves, shredded
1/3 c diced fresh or dried mushrooms (rehydrated)
¼ c diced sundried tomatoes
1 sm cooked white potato, cubed
1/3 c sharp white cheddar cheese, cut into small cubes
1 roma-style tomato, sliced
Salt and pepper to taste
Finely dice the onion, garlic, and scotch bonnet pepper and gently sauté in olive oil.
Stir calyloo leaves into salted boiling water; remove from heat, and let sit for 5 or more minutes before draining.
Stir everything except the sliced tomato and cubed cheese into the beaten eggs.
Add salt and fresh ground pepper to taste.
Pour the egg mixture into a small oiled or non-stick baking dish (~7x7).
Sprinkle the cheese cubes onto the mixture.
Lay tomato slices onto the top.
Bake at ~300-350 until the sides just start to separate from the pan (~15-20 min).
Cool for 5 minutes.
Slice and serve with fresh fruit, toast, and coffee.
The taste is especially appreciated if eaten while sitting on the veranda overlooking the ocean. :-)