Sunday, April 1, 2012

Leftovers Series #1: Smokie and Perogie Frittata

After a breakfast of frittata made of leftover foiled potatoes from Friday night's bbq this morning, I remembered that I've been wanting to share a recent brunch revelation from a couple of weeks back. One Sunday, I had a substantial amount of leftover smokies and perogies (my go-to meal for the kids when I'm going out for dinner).

I was thinking about how much I enjoy pan-fried perogies, but we didn't have enough for a full meal, and I had family coming for brunch. Then I realized that it might be delicious to use the perogies instead of potatoes in a frittata or Spanish tortilla.

So I gathered together everything that would normally go into a delicious smokie and perogie meal: the smokies and perogies, obviously, but also fresh mushrooms, green onions, cream and old Cheddar cheese, and basically poured eggs over top. Delicious! Here is my recipe, although you can make it work with virtually any leftovers.

Smokie and Perogie Frittata

3 T. butter
10-12 leftover perogies
1 c. chopped green onion
1 c. sliced fresh mushrooms
6-8 leftover smokies, chopped
12 eggs
1/2 c. milk/cream or half'n'half
2 c. grated Cheddar cheese
salt and pepper

Preheat oven to 375F or 350F for convection.

In a mixing bowl, scramble the eggs and milk/cream until frothy. Season with salt and pepper and set aside.

In a 12" oven-safe skillet, melt butter over medium-high heat. Add perogies in a single layer, allow to brown on one side before turning them gently. Once they're browned on one side, push the perogies over to one side of the pan and add the mushrooms and onion. Saute until soft, then stir in the chopped smokies. Arrange the perogies evenly throughout the pan, and arrange meat, onions and mushrooms evenly as well.

Pour the egg mixture over everything in the pan. Once eggs start to bubble in a few places, sprinkle with cheese and transfer to the oven. Bake for 20-25 minutes, until the mixture is firm and slightly puffy, and the cheese on top is golden brown.

I enjoy frittatas of all kinds, but this one, with the occasional potato dumpling surprise, was extra satisfying. It was a hit with my brunch guests, as well. I'll be working hard to have smokies and perogies leftover in the future.

Generously serves 4 adults and 2 kids.

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