Sunday, February 3, 2013

Potato, Potahto, Frittata, Frittato...

Rosemary Potato Frittata & Breakfast Crostini

I served this for a nice hearty dinner. The frittata was great, to make it a little lighter I used skim milk instead of cream or half-and-half.  I also didn't have baby potatoes, so I thinly sliced and halved regular baking potatoes which worked fine.  Great for a left-over lunch!  I love the crostini but I wouldn't necessarily serve it for breakfast.  I think it would be even better served on much smaller crostini toasts without the pancetta, to make it more of a caprese feel.  If you want to add a touch of elegance, a drizzle of truffle oil is perfect. 


Rosemary Potato Frittata
Breakfast Crostini

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About Little Murph

Liverpool, NY, United States
My love for cooking started when I could barely reach the countertops. My mom would get out all of the baking supplies and let me create. Needless to say, my cooking techniques have become a bit more sophisticated. I believe that I can recreate anything I see in a restaraunt or cookbook. For this reason, my husband has said that I have "ruined eating out for him". I also believe that anyone can cook a delicious meal at home, gourmet kitchen or not. I'm a working woman but I find that after a long day at work, my kitchen is my sanctuary and I'm never too tired to cook up something new. I get bored very easily so trying new things is always a must! I think that cooking has become such an important part of my life because I love making others happy and I'm able to do that through my food. Thank you to all of my family and friends for all of your love and support, especially my husband Shawn, you are the reasons why I cook!