Daily Loaf

She was a smokin’ hot babe. Er… dish.
Savory egg filling. Legs a mile long. A real hot potato.
Er … filled with potato.
And herbs, cheese. A melt in your mouth kind of beauty.
She got me fueled up for the day, and we had that long, slow burn that just sticks with you.
I never went hungry when she was around.
I’m not the jealous type, either. But when she was on my plate … I finished every last bite. No point in sharing a dish this good.
Quiche? Not for a real man. But frittata?
Well, I’m no sexpert, but Rome could give Paris a run for its money romance-wise. And this Italian dish? Frittata? Always the way I want to start my day…

BREAKFAST FRITTATA (from Ian Finn cookbook)

2 cups boiled and cooled potatoes, cubed (about 30 minutes)
6 eggs
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic
1/2 cup parmesan or other cheese (optional)
olive oil, pan spray

1. Beat eggs with other ingredients, except potatoes. Toss the potatoes with 1/8 cup olive oil, then stir potatoes into egg mixture. Oil a glass or enamel baking pan, and fill with mixture.

2. Bake for 30 minutes in a 350 degree oven, until center is firm. Cut into wedges and serve warm or cool to room temperature.

Alternate “He-person” Tofu Version:

2 cups boiled and cooled potatoes, cubed (about 30 minutes)
1 14-ounce block tofu, drained and crumbled
1 teaspoon salt
1/4 cup nutritional yeast
1 teaspoon dried basil
1/8 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic

For tofu version, follow same directions as above with potatoes and olive oil. Then combine crumbled tofu in a large mixing bowl with all other ingredients. Oil a baking dish and fill with mixture. Bake at 350 degrees for 30 minutes.

Ian Finn’s girlfriend is a real dish- He feeds her frittata to avoid any dramatic love triangles.

Posted in Recipes & Cooking | Leave a comment