The Texas BBQ Forum

Sorry for the late night antics, but morning is too chaotic to find the time to make us something.
The wifey and I decided to stay up while the monster sleeps and whip this up for our next few days of breakfast.
Sauteed some fresh cut Taters, hit them with SB SPG, added the green & white parts of the Scallions, Diced Sweet Peppers, Diced Ham, Breakfast Sausage and some Eggs, Milk and Grated Parmesan.
Let it ( set up ) a bit and then into the Oven for 15 minutes.

From the small ( lol ) piece I sampled, it was a tasty success.

Yumm.

With all that color already in the Poconos, Y'all won't even notice the Fall Color Show - - - beautiful freetater Pal

Beauty and I bet tasty breakfast casserole WV
Bill

"Daddddyyyy....Wooden Visions is making me hungryyy!"

"Well, don't look at his posts."

"But you can't NOT look!"

So I stagger downstairs like a zombie, barely awake, and try to emulate the masterpiece. Don't have ham, don't have taters (if I was precognizant, I'd have saved out a few of last night's fast food fries). Only have one color of pepper, only white onyawn, and only frozen sausage links.

But we do have one thing WV's frittata lacked: STRING BEANS. Because they were there.

And not really a frittata, but more an omelet:



WV pwns Pavlov.

It was still quite a good omlette.

Thanks for the inspiration WV.

U girls and guys crack me up :):)
Thanks all, yeah it was a first for us but not a last, lots of flavor.
Nothing wrong with an Omelette sailor, and I've never thought about string beans, but I love that idea !!
I like frozen sausage as well, we just happen to be 1 door down from Evans daycare at a market.
If we weren't there, I'd use frozen everything..

WV, how will you reheat your fritatta? Nuker? Stovetop? What?

That's one big Texan meal. Great pics again, you are the master at the camera, I'm lucky if I get 2 pics, tummy takes over,lol. Btw, I won a meat pack at my local last night. Pork n leek sausages, I cooked these last night. Cold sausage sammich for lunch soon.

Russ

Sailor Kenshin wrote:WV, how will you reheat your fritatta? Nuker? Stovetop? What?

I use our NuWave.
Nothing, I mean NOTHING ever dries out or gets rubbery.
One cooking device we will NEVER go without.

Russ wrote:That's one big Texan meal. Great pics again, you are the master at the camera, I'm lucky if I get 2 pics, tummy takes over,lol. Btw, I won a meat pack at my local last night. Pork n leek sausages, I cooked these last night. Cold sausage sammich for lunch soon.

Russ

Thx Russ, its really not much I can take credit for, I just point and shoot and WiFi directly to my phone on Tapatalk.
Oooh man, that sounds GREAT.
How are ( we're ) they ??

Better than they sounded, love a cold sausage sammich. With relish of course.

Russ

Russ wrote:Better than they sounded, love a cold sausage sammich. With relish of course.

Russ

Wow, that's one thing I just can't do is eat a sandwich like that cold...
Lol, I just cant

woodenvisions wrote:

Sailor Kenshin wrote:WV, how will you reheat your fritatta? Nuker? Stovetop? What?

I use our NuWave.
Nothing, I mean NOTHING ever dries out or gets rubbery.
One cooking device we will NEVER go without.

Thanks! That's...the countertop convection oven?

Sailor Kenshin wrote:[quote="woodenvisions"][quote="Sailor Kenshin"]WV, how will you reheat your fritatta? Nuker? Stovetop? What?

I use our NuWave.
Nothing, I mean NOTHING ever dries out or gets rubbery.
One cooking device we will NEVER go without.[/quote]


Thanks! That's...the countertop convection oven?[/quote]Sure, it's Infrared, Conduction and Convection.Ive taken whole frozen birds and cooked them right from frozen. Crispy outside and juicy as can be inside.

http://www.nuwaveoven.com/