I go to work really early during the week, so family breakfasts aren’t really a thing most of the time. I get up, get dressed, make whatever lunches need to be made, have some coffee, and head to the office. Everyone else is still asleep.
Weekday breakfasts tend to be oatmeal or cereal or toast. Something along those lines. That’s why I try to up my game on the weekends. I like breakfast burritos or French toast. Waffles and pancakes. Even just good ol’ bacon and eggs is nice for my family to sit down and have breakfast together. One breakfast I really like to make is a frittata. I know, it sounds so fancy, but it is actually really quick and easy to make. You can pretty much put whatever you want in it: veggies, meat, potatoes, herbs & spices. I’ve even seen pasta in a frittata.
Frittatas are an Italian dish and the word means “fried.” It was just a meant as a general term for cooking eggs in a skillet, but has since come to be known for this dish in particular, which is sort of a cross between a crustless quiche and an open-faced omelette.
I made mine with some leftover cooked sweet potatoes, some veggie odds and ends, and goat cheese. Next time, I’ll use a whole new rotation of meat, veggies, and cheese. That’s what’s so great about a frittata; it is so customizable. It’s also a great way to use up veggies so they don’t go to waste.
Here’s the basic “recipe” for a frittata, you just substitute whatever you want and use however much you want:
In a cast iron skillet (or any skillet that is oven-proof), add a tablespoon or two of olive oil over medium high heat. Add your veggies. I used about a cup of chopped broccoli florets, a whole chopped zucchini, and a tablespoon or two of minced garlic. Once those were softened, I added my potatoes.** If you were adding herbs, you would do so at this stage as well.
**My potatoes were already cooked since they were leftovers. They also already had onions and peppers in them. If your veggies aren’t cooked yet, make sure to add them sooner.**
***Also, if you are adding meat that needs to be cooked, like bacon or sausage, make sure you do that first***
OK, back to the frittata: Once the veggies were ready, I sprinkled them with salt and pepper to taste and I topped them with goat cheese.
In a bowl, I whisked together 8 eggs and a large splash of milk. Pour the eggs over the veggies and cheese.
Let it sit on the stove top for a minute or two then transfer to a 400 degree oven for about 15 minutes or until the eggs are set. Serve in wedges like a pie.
This is a great option for breakfast, lunch, brunch, or dinner and a great way to use up just about anything you have in the fridge.