We decided to do something special for our labor day breakfast, and together my mom and I cooked up a special little frittata. Complete with some homemade potato chips, which we are going to use to top the frittata.
12 eggs (for 12″ Cast Iron Pan – adjust amount according to pan size)
1 bunch green onions, diced
1 handful cherry tomatoes, halved
4 breakfast sausages, cut into small pieces
1/4 of a pablano pepper, diced
1/2 of a jalapano pepper, diced
1/2 of a serrano pepper, diced
1 red pepper, diced
a splash of half -n – half
a hint of fresh ground turmeric
salt-n-pepper to taste
a handful of chopped parsley
shredded sharp cheddar cheese – to taste
shredded pepper jack cheese – to taste
1 tablespoon of coconut oil
Preheat oven to 350 degrees.
Start by making the homemade potato chips ahead of time, or if you’re like us and there are two of you in the kitchen, have one work on the potato chips and the other get the vegetables prepped for the frittata.
Once the vegetables are prepped saute them in some coconut oil in your cast iron pan.
While the veggies are sauteing, whisk together eggs, add a splash of half-n-half, add turmeric and salt-n-pepper and rewhisk till blended together.
Spread veggies evenly around the bottom of the cast iron pan and pour egg mixture over the top. Sprinkle parsley and cheese on top. Allow to cook on burner until the sides are able to pull away from the edge of the cast iron pan, then insert in oven.
Cook for another 15-25 minutes in the oven, or until done.
Sprinkle the homemade potato chips over the top, just before serving.