There’s potatoes, chives, cheese, and sour cream in this tasty #meatfree meal. Twice Baked Potato Frittata puts an American spin on a Spanish inspired tortilla.
We are enjoying the joys of home ownership. No, really we are. With the exception of the simple fact that the upstairs shutters aren’t actually flush with the front of the house and we’ve had to evict the same sparrow couple about three times now. And I’d be willing to beck to prolific fu…fuzzy creatures have started to build yet ANOTHER nest in that little space.
The hubs didn’t believe me this weekend when I said that. That they had built another nest because I could see bits of it sticking out the shutter when I walked the dog Sunday morning.
And she is one fertile fu…fuzzy creature. That’s the part that really bothers me. But then I have to be realistic about it. We just put our lives on the line for this house to tune of over $300K. It’s either them or the house. Bird can do some serious damage. And I have to keep that in mind every time we clear that nest out.
And then I was reading online about bird deterrents and stumbled on a website that said it was illegal to move a bird’s nest with eggs in it. Whaa???? I just broke a law? Like a non-driving related one that people break all the time, but an actual FEDERAL LAW??
Holy crap. I’m going to jail and I work for Justice. Oh the irony. But, as I did some more research on the Migratory Bird Treaty Act of 1918, I realized that the squatters are not on that list. THANK GOD! OUR squatters are considered an invasive species and not protected. But, there are 800 species of birds on the list. EIGHT HUNDRED!
Had I not been a home owner, I never would have known about this list, this law, or any of these protected species of birds. EIGHT HUNDRED! Internationally!
I have since ordered those spikes that prevent them from landing. Which, sadly, I can only find in either 8 or 10 foot sections. I think I need six. Yeah, about 6 or less. I haven’t actually measured. I’m hoping that these can just wedge in that space and we don’t have to glue them down. I’m not a huge fan of putting glue on the outside of the house. Or inside for that matter.
Delusionally enough, I was hoping to find an essential oil remedy. Spray this scent and they won’t want to come back! Do they have like, cat essential oil? I guess not. That doesn’t sound very PETA-ish and I’m sure the non-GMO holistic types peeps just shuddered and unsubscribed. Sorry! I didn’t really mean it that way! I mean, they have deer scent and all, I was hoping for like cat scent? Okay, I give up. My apologies if I offended anyone with this bird banter. I’m sure I’m going to get the trolls to come out and comment about being a bird abortionist. SURVIVAL OF THE FITTEST MAN! Especially when my hard earned money comes into play!
Okay, home ownership rant over. And now for the recipe tawlk.
We’re sitting at the counter in the kitchen eating this dish and the hubs turns to me and says, “You can’t really call this ‘twice baked’ can you?” No, I guess not. I never baked the potatoes the first time around, but it does have the flavor of twice baked potatoes; cheese, onions, potatoes. “But there’s no sour cream!” Um, it’s mixed in with the eggs and makes them all creamy tangy like. “Oh.”
Actually, I wanted to make this like a Spanish tortilla, but not. I wasn’t really feeling the whole flip thing that’s essential to making a good Spanish tortilla. And I don’t think I could get the hubs to eat a Spanish tortilla. Now, I CAN get him to eat Twice Baked Potato Frittata, though. And I did. And he said it was okay, which for me, is a win.
Maybe one day, I will find low fat chorizo and be able to make a Spanish tortilla. A girl can dream, can’t she? I wonder how much fat is in the veggie chorizo? Hmm….
Day dreams aside, this frittata was delicious. I loved the flavors and textures in the eggs. I loved the flavors of the cheese with the onions and potatoes all blended with the extra creamy egg mixture. Oh, to get the fat free cheese to melt properly, give it a little spritz with some cooking spray; it makes it more stringy cheesy like you’d expect. Serve this up with a nice spinach salad and some garlic bread for a hearty #meatfree meal.
- 3 cups diced potatoes
- 1 cup diced onion
- 2 cups egg substitute (or 8 large eggs, lightely beaten)
- 1/2 cup fat free sour cream
- 1 cup sliced green onions, divided
- 1 cup fat free, shredded cheddar cheese, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Preheat oven to 350.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the potatoes and onions and cook until the potates begin to soften; stirring occasionally
- Combine the egg substitute (or eggs), in a mixing bowl with the sour cream with a whisk stirring until the sour cream is incorporated.
- Add half the onions and half the cheese and the remaining ingredients (paprika through pepper). Stirring well to combine.
- Once the potatoes begin to soften and are almost fork tender, remove the pan from the heat and pour the egg mixture over top; shaking the pan slightly to get the eggs to sink to the bottom.
- Bake at 350 for 40 to 50 minutes or until the center is set.
- Remove from the oven and allow to cool slightly before slicing and serving with some garlic bread.