Sunday Lunch Favorite

I originally posted this recipe as a "Sunday LUNCH" favorite, but I make this a lot for a nice, late breakfast, too!  If you are visiting from Kelly's Korner, WELCOME!

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Normally, we go out to eat after Church on Sundays, but since the economy has been so bad lately, we have been trying our best to save money any way we can. One way we have tried to cut back is by cooking at home instead of eating out. This is one of my "go to" recipes when I want something that is quick, inexpensive, and full of protein. It is also an excellent way to use up leftovers.

Robin's Sunday Afternoon Frittata

(or "you know, that egg pie thing")

Oh, and I totally stole parts of this recipe from Rachel Ray

-2 tbs oil (this can be olive oil, vegetable oil, butter...really, the fat of your choice)

-Any leftover meat (for this particular recipe, I used leftover pork tenderloin, but you can use chicken, steak, ham, lamb (yuk), whatever floats your boat)

- 2 cups Cubed potatoes (I used Oreida Potatoes O'Brian, but you can use leftover baked potatoes cubed up, frozen hash browns, anything you like)

- 1 cup Cut-up peppers and onions (I used Birds-eye Pepper and onion stir-fry mix, but you can use fresh or frozen green, yellow, and/or red peppers and onions. If you don't like peppers, you can substitute almost any kind of firm vegetable, or just leave this out completely.)

-6 Large Eggs (You can substitute Egg Beaters. You can use more eggs, if you need to feed more people)



- 1 cup shredded cheese (you can use any kind of cheese you want. For my frittata today, I used Mozzerella, just because that's what I had. You can use cheddar, mexican blend, itallian blend, any kind you like....you can even leave it out)


- Seasoning to taste (I just used salt and pepper)

First, heat your oil in your pan. Once hot, add your potatoes and onion/pepper mix. I am a total slacker, so I used a frozen mix for both the potatoes and onion/pepper mix. The potatoes are already cooked, so it doesn't take too much time to cook them. Once they are becoming browned, I add the cut-up meat. I didn't put an exact measurement for the meat, because I never use the same amount. I just use whatever I have left over. Continue cooking until everything is browned. I also season the mixture at this time.

Then, scramble your eggs well (I add a little water too) and pour over meat/vegetable mixture. Season the eggs to taste. At this point, the pan is still on the cooktop over medium-low heat.

Continue cooking on the cooktop at medium-low heat until the edges of the eggs look cooked and you see little bubbles coming up in the eggs.

Now, sprinkle the top of the egg mixture with your cheese.

Put in a 350 degree oven.

Bake for approximately 20 minutes. (Just watch until the top starts to brown.)

Cut and Serve!

My favorite version of this meal is using leftover rib-eye and baked potatoes from our meals at Lone Star. Two meals for the price of one! :)

I hope you all have a Fantastic Sunday afternoon!!

I'm gonna go eat!