We just got back from a couple of days soaking in the beauty of Minnesota’s North shore for spring break. I know, I know. Most people would rather head South than North after a long winter full of snow, ice, and subzero temps, but my husband is a die-hard northerner, and if I’m honest, I love it too. Hence, we drank our morning coffee on the beach in the warm glow of a 28-degree sunrise, worked up a serious snowshoeing sweat, explored a few new parts of shore, bought a gigantic canoe in prep for some family fun this summer, and filled up on some pretty darn good food.
Cheers to some serious ya sure, you betcha.
Meanwhile, I loved time off from the kitchen – particularly not cleaning the kitchen after making a giant food mess, which I’ve done a lot of this week. But after a couple of meals away, I started to get a little twitchy about what was going into my food and how it was being prepped. Call me a control freak. (I’m not, I promise.) I just love cooking my own food.
So as soon as I rolled my happy, slept-in self out of bed this morning, I started thinking about breakfast. Grandma and Grandpa still had the kids for the day, which meant I had the leisure of not putting food on the table for four children in three minutes or less, otherwise risking the cacophony of whines, angst, and chaos that usually erupts from a table of four hungry children.
And what did I decide on?
Frittata, that gloriously forgiving vehicle that takes whatever you put in it and turns it into an easy, hearty and flavorful meal. In case you’ve never made one, the general premise is this: peruse whatever you have on hand, chop it up, pour beaten eggs and milk over the top, and plop the whole thing in the oven. 30 minutes later, boom. Done.
I told you it was easy.
Side note: Breakfast is a bit of a misnomer. We routinely eat this at lunch or for supper on busy nights. It’s a great way to gather the bits and pieces at the end of the week and use them up.
Ready? Your turn. You know you want to.
Easygoing Breakfast Frittata
- fresh parsley
- cooked quinoa
- 4 eggs
- 1/2 cup of 2% milk
- 1 cup cheddar cheese (or any cheddar blend)
- Salt, Pepper
- Saute onion in an 8-inch cast iron or oven-safe pan
- Chop or shred veggies in half cup portions. If using zucchini, spread out on a paper towel, sprinkle with salt, then squeeze out excess moisture.
- Chop ham into bite-sized pieces
- Beat eggs and milk, stir in cheese. Add salt/pepper to taste
- Add 1 tbsp of butter to cast iron pan of onions, coat bottom and sides of pan
- Add vegetables, ham, and quinoa. Mix gently with onions.
- Pour eggs/milk/cheese combo over the top, smoothing for even coverage.
- Bake at 350 degrees for 25 minutes, or till lightly brown and firm in the center.
- Allow 10 minutes to cool and set before serving
- Top with Parmesan, hot sauce, green onions, etc.
In case you need inspiration for other flavor combinations, I also love frittatas with:
- ham, broccoli, garlic, and cheddar
- mushroom, asparagus, goat cheese and spinach
- tomato, spinach or kale, and mozzarella
One thought on “Easygoing Breakfast Frittata”
Looks nice and tasty 🙂