Skip to content

Midnight musings make magnificent mornings

2009 March 29

I need to confess something.  I am *slightly* obsessed with a food that millions of people in this world find absolutely repulsive.  I’ve been known to regularly eat it 3 times a day for weeks in a row.  It is indeed true that I have woken up in the middle of the night, eaten this food, and gone back to sleep, all within 15 minutes.  If you ask my in-laws, they will confirm that whenever the Omnivore and I come to visit, I bring this obsession along.

Plain old oatmeal.  Made with water.  That mushy, gooey mess that your grandma forced down your throat when your parents abandoned you there for a week as a child.

But this love of mine paralyzes me.  It keeps me from exploring other breakfast options.  Because, really, I want the oatmeal.  But I kind of want that omelet, too, but I can’t have both.  Argh!  And 9 times out of 10 99 times out of 100, I have the oatmeal.  But this morning, ladies and gents, was different.

Last night as I was drifting off to la la land, I started mentally recounting the fresh vegetables I had in the refrigerator.  We must make sure everything is used at the PEAK of freshness, right?  It may be a little obsessive, but I could have worse qualities…right?  And during my midnight musings, I came up with the following recipe:

imgp1892

Spinach Potato Frittata

1 small russet potato, sliced thinly
2 handfuls (about 4 cups) spinach, wilted
2 eggs + 2 egg whites (at room temperature), beaten with salt and pepper
-before cracking, place in a bowl of lukewarm water for 5 minutes)
strips of roasted red bell pepper
dried marjoram

Cook potato slices as desired.  I actually steamed mine with great results.  It took about 7 minutes, rotating the slices halfway through.  Throw in spinach for last 15 seconds to wilt.

Layer a small non-stick skillet with potato rounds.  Place half of the spinach on top and pour half of your beaten eggs into the skillet.  Repeat this pattern again, ending with eggs poured on top of spinach.  Place roasted bell peppers on top and sprinkle with marjoram.

Cook stove top in skillet about 4 minutes over medium heat, until you see eggs start to set around the edges.  Place in oven at 350* for 10-15 more minutes until eggs are fully set.  Slice and serve warm or at room temperature.

imgp1905

I am submitting this posting to the Blog Your Omelet Event