This morning I was able to finally say goodbye to a handful of roasted red potatoes I had. There wasn't enough to serve the whole family again but too many to just throw away. I also found a bit of goat cheese that had to go soon. So it all became a part of a breakfast frittata.
Breakfast Skillet Frittata
- 5 large eggs
- pinch of salt and pepper
- 2 tbsp olive or vegetable oil
- 1 large shallot, chopped fine
- roasted potatoes, cut into bite-size pieces, heated up in the microwave
- 2-3 oz of goat cheese
Beat eggs well with salt and pepper in a bowl, set aside.
Heat up the oil in a medium-sized cast iron skillet pan on medium-low.