|Asparagus and red pepper frittata|
Breakfast should be easy. On the weekends, it should be sumptuous, but still easy. Eggs are always super easy plus nutritious. To upgrade your egg experience, if you have cheese + vegetables, go with a fritatta!
You can Google "fritatta" and come up with any number of recipes. The basics are this:
- Saute vegetables on a medium heat
- Add eggs at a medium low heat
- When the eggs are almost set, top with cheese and pop the pan in the oven on broil for about 6-8 minutes.
Frittatas are the original "use what you have" meal. You can vary out the cheese. You can vary out the vegetables. You can vary the spices or herbs you prefer in the eggs. You can add milk or not. Here's the one trick, use an oven-proof saute pan.
My recipe - For the frittata above, I melted less than 1/2 a tablespoon of butter and sauteed 1 red pepper (washed and diced) and 1 bunch of asparagus (washed and snapped into 1 inch pieces) with salt+pepper. 5 eggs, whipped with a touch (less than 1/4 cup) of milk and salt+ pepper, that went in the pan while I lowered the heat and turned on the broiler. I had about a 1/2 cup of a 3 cheese mix (asiago, parmesan, and romano) which I then added on top just before popping in the broiler. In about 7 minutes, it was perfect. The cheese will be melty and the eggs dry and fluffy. We also had biscuits. (I cheated and used store bought.) This is Saturday morning at Bunny Haven Manor East.
Pretty: And I love this Instagram pic of individual frittatas! What a great "meal to go" idea.
Sound bonus: Ever heard the Incredible Edible Egg song?