Wednesday, October 23, 2013

More fun with cast iron pans

The seitan is a winter standard, the peach buckle has become a summer standard, but I branched out last week. The was a breakfast/main dish that I made up and really liked. I was motivated by a little baggie of pesto I blended up last month and froze... Introducing pesto potato frittata.
  • Preheat oven 350ish
  • Cut up a few small potatoes, microwave or bake until they are partially cooked
  • Add oil, then saute the potatoes with pesto for a few minutes in the cast iron pan
  • Mix up a bunch of eggs and milk and a little salt, pour into the pan and saute for a few more minutes
  • Put the pan in the oven to cook the top for a few more minutes 
  • Crumble goat cheese on top and serve 

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