The best one dish breakfast, perfect for the holidays or just a regular morning. It has even made it to the dinner table several times. This dish is a great way to use leftovers. I always make certain I have eggs on hand, because when the pantry is empty I can always find something in the freezer or crisper drawer to throw in and make a quick meal.
I love to throw in leftover roasted potatoes. One time, I was fishing around in the fridge trying to find something to throw in and there two hot dog wieners in the meat drawer just staring at me. Yes, I chopped them up and sauteed them with onion and garlic, and no one was the wiser. This is the perfect time to throw in wilted broccoli or sad produce- not bad, just sad, there is a difference. Experiment with different cheeses. Today I mixed sharp cheddar and mozzarella, it was just what I had on hand, and it was wonderful.
You can also upscale this frittata- add in the freshest of ingredients such as peas, basil, ham and swiss or bacon, roasted potatoes and gouda and serve with a nice salad on the side. A favorite combo is fresh tomatoes, basil and mozzarella with balsamic reduction drizzled on the top.
The skillet- I have tried numerous combinations and this works best with a 10 inch skillet. If I need a larger one, I make two. I have added eggs and gone with a larger skillet, but the outer edges get too done and the middle doesn’t get done enough. Six eggs and a 10 inch skillet is the magic combo. I prefer my Memaw’s cast iron skillet however I also have a couple of Lodge skillets that I use when I am making multiple frittatas.
When I pull out my iron skillets, I always use a silicone handle cover. The cast iron can get so hot, the heat can penetrate your oven mitts or pot holders. The handle cover eliminates this issue. I have a friend that is a wonderful leather worker, Jamey Taylor. I have asked him to make me a leather handle cover for my skillets. I will get it this week and I can’t wait to see it! The great thing about using cast iron for this recipe-the pan will keep the frittata warm for much longer than a regular skillet.
This recipe is gluten free and can easily be vegetarian depending on what you choose to add in. Top with hot sauce, salsa or just some freshly ground black pepper.
For breakfast, this would be great with a Spicy Bloody Mary. For brunch or lunch, it would be great with a crisp white, such as Emmolo Sauvignon Blanc. My Vivino app rates this wine 4.0, which is an excellent score. It is dry and slightly acidic with citrus notes and runs around $20. The Vivino app is a free app I have used for years and is a great tool for finding great wines. Emmolo is crafted by winemaker, Jenny Wagner. It is my absolute favorite summertime, sitting on the patio wine. And it is also wonderful at the holidays because of its citrusy goodness.
Easy Frittata
One dish meal perfect for breakfast, brunch, lunch and dinner.
Ingredients
6 eggs
1/4 cup cream, half and half or milk
1 cup shredded cheese
*add any protein and/or vegetable, approximately 2 cups
Today I added: cajun sausage, onion, garlic, red and yellow peppers and tomatoes
Directions
Preheat the oven to 350 degrees. Beat eggs, cheese and dairy together. Saute your chosen protein and/or vegetables in a 10 inch iron skillet with 1 tbsp olive oil for several minutes on medium heat. Turn off the heat, pour in the egg mixture on top of the sauteed mixture and bake for 15-20 minutes in a 350 degree oven. Remove from the oven when the eggs are set. Make certain not to overcook.
Make this recipe your own. Add chorizo, breakfast sausage, bacon, ham. Add any vegetable you can think of and try different combinations of herbs and spices.
