Spicy Buttermilk Frittata

By Addie

This is yet another easy to make breakfast or even supper. I'm not personally a breakfast fanatic, honestly I'm not very nice until I've had my morning caffeine jolt. Needless to say easy toss it in breakfasts are great for me, and even better for the husband who LOVES a good big breakfast when he's home. This is something I would put in the "country breakfast" category. Big, filling and high in saturated fat. Country breakfasts to me are all based upon the old fashioned "farmers breakfast" concept, think English breakfast or "full breakfast" popular in the UK. A huge proper Sunday type breakfast. Meant to really fill you up. Its all grounded based around the old days when farmers and laborers would eat a big meal in the morning that was meant to keep their hunger away until the end of a hard days work in the field, factory or whatever else. Its meant to be filling and traditionally packed with meat and eggs which are both good sources of protein.

Stephen's always having the constant craving for spice and I'm always coming up with extra spicy inventions. This meal is a flavorful spicy buttermilk frittata made with left over chipotle and mushroom hash browns, buttermilk, eggs and red chili flakes. (that can easily be omitted if your not a chili head) For the salsa I made a mixture that I've dubbed "Sign-A-Waiver-Salsa". What does that mean you say? Well its a hot sauce that you literally have to sign a waiver to purchase, mixed with a store bought hot salsa. This way the frittata itself isn't aggressively spicy but the salsa...it makes your taste buds cry for mercy! So if your in for an adventure try it hot! If you're a heart burn sufferer as I am... by all means forget about the chili flakes and sign a waver anything! This is a very adaptable and basic breakfast that can be made using really whatever you have on hand. If you want less meat substitute vegetables, peppers, onions and tomatoes work great. If you have left over chicken or sausage in the fridge, try that! Its really just combining ingredients you have easily on hand and things that YOU like.

Ingredients

• 2-3 cups left over hash browns (I make mine 1/4 inch slices of potatoes cut in half, saute'd and then baked with olive oil and butter, topped with cheddar cheese. This time I used chipotle peppers and mushrooms as well.)
• 1/2 cup habanero salame or other spicy deli style sausage such as salami.
• 1 cup buttermilk
• 6 eggs
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• 1 cup cheddar cheese

Preparation

Step 1

Preheat oven to 375 degrees.

Grease a 2-3 quart baking dish. Lay the potatoes and salame over the bottom. In a large bowl combine buttermilk, eggs, red pepper flakes, salt and pepper. Whisk aggressively to combine and remove any lumps. Pour over potato mixture and bake for 20-30 minutes, until it looks completely set. If your using a shallow dish it will take less time. Once it looks like its firmed up sprinkle the cheese on top and bake an additional 10 minutes or until golden brown. Serve with the Sign-A-Waiver-Salsa.
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Sign-A-Waiver-Salsa:

1/2 cup salsa
1/2 teaspoon super duper hot hot sauce