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Simple Saturday Morning Frittata

Posted by Emily Wiley on 07/17 at 09:00 AM

Don’t you love Saturday mornings? When mugs of coffee and magazines replace alarm clocks and commutes.

My husband typically takes charge of weekend breakfasts. He tops waffles with blueberries and raspberries and powdered sugar and serves them alongside maple sausage links. Or he flips chocolate chip pancakes as big as the skillet and fills tall glasses with milk.

But, occasionally, I relieve him of his breakfast duties, and I want to share with you my go-to dish.

A frittata is a simple egg dish that starts on the stove top and and ends under the broiler. And it’s an ideal way to use leftover produce from the market or your CSA share.

Seasonal Produce. Photo Credit Emily Wiley.

What’s your favorite seasonal Saturday morning breakfast?

Ingredients

8 eggs (for a 12-inch skillet)
half and half
salt and pepper
herbs and produce of your choice
your favorite cheese

Directions

Start the broiler. Then add 1 tablespoon of oil to a skillet over medium heat. Sauté raw vegetables and meats with herbs and spices.

Whisk eggs with salt, pepper, and half and half. Add half of the cheese to the eggs, and pour the mixture into the skillet. Cook eggs for about 2 minutes, scraping the sides and bottom with a spatula. When eggs are mostly cooked, but still wet, stop stirring and cook for another minute to set.

Sprinkle the rest of the cheese on top, and put the skillet under the broiler. It will brown in just 2-4 minutes Remove the skillet from the oven and let sit for about 5 minutes. Cut into wedges and serve.

{name} Author: Emily Wiley
Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple

Comments

Posted by .(JavaScript must be enabled to view this email address)
07/17 at 01:50 PM

I think the best thing about frittatas is that you can put anything you want in them.  I made one last weekend with potatoes, all the leftover greens in the fridge (spinach and kale, I think), chorizo sausage, mushrooms, and onions.  But mine was thicker and I flipped it, which makes it more like a Spanish tortilla, really.  I ate the leftovers for lunch all week.  Yum.

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