Just like every household, at Connecticut Country House, by the end of the week we’re often faced with a fridge stocked with lidded containers of various dribs ‘n drabs. Murph, my culinary genius husband, frequently on Fridays will use this recipe as a guideline for making the most wonderful entrée, incorporating whatever tidbits we have on hand. Using the eggs and butter as a foundation, forage around in your fridge and feel free to change out the meat, cheese, herbs and seasonings. Go ahead, be creative! Served hot, room temp or cold, for any mealtime, it’s a delicious way to use up leftovers.

This Friday, try a frittata!

Love, Nora


Friday’s Fridge Freestyle Frittata


3 tablespoons, plus a little more, unsalted butter

1 medium raw potato, peeled and diced

½ teaspoon paprika, or to taste

½ teaspoon Old Bay seasoning, or to taste

½ teaspoon garlic powder, or too taste

½ teaspoon ground ancho pepper, optional

Small onion, diced

Sweet bell pepper, any color or a combo, diced

3-4 slices of ham, or other protein that you may have, diced

6 eggs

½ cup cheese, grated (We like smoked cheddar.)

Salt and pepper, to taste


Preheat oven to 450°F.

In a large cast iron, or non-stick, oven safe skillet, melt 3 tablespoons of butter on medium-low heat.

Place diced potatoes in skillet and season with paprika, Old Bay, garlic powder, (optional) ancho chili powder and sauté for 20 to 30 minutes, stirring frequently until slightly browned and fork tender. Add onion, pepper and ham to skillet, and cook for about 15 minutes more, stirring occasionally.

While the potato mixture is cooking, in a large bowl, beat eggs, stir in the grated cheese and add a large pinch of salt and pepper. Add a bit more butter to the pan to help the cooked frittata come out more easily, and pour in the egg mixture. Cook for about 2 minutes on low, and then place in the preheated oven for 10-12 minutes. (Try not to overcook, or you may dry it out. My rule of thumb is that when the top looks a little too loose, it’s probably perfect.)

Remove from oven, and allow to rest for a couple of minutes; it will continue to cook.

Slice and serve.

1 Comment

  1. Mary Lou Cummings on May 29, 2017 at 12:16 pm

    Forgot all about this and then found it again! Made it yesterday (May 28) – something easy and so tasty. Fit perfectly in my large cast iron skillet.

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