Weekend Breakfast Recipe: A Frittata for the Whole Family
If there's one thing that I look forward to most, it's an easy Saturday morning with a thoughtful breakfast. Good coffee in a nice mug that doesn't require an on-the-go lid, a meal with good company at the dining room table, the time to chop up fresh veggies and cook eggs just the way I like them without checking my watch... It beats the weekday mad dash, when time-pressed "Did you feed the cats?" or "Have you seen my car keys?!" are the major thoughts that run through our sleepy and stressed-out adult minds.
One of our favorite breakfasts to make over the weekend is an "everything-but-the-kitchen-sink" style frittata. The ingredients may vary with the season, or by what you happen to have in the fridge, but this hearty casserole-esque dish never disappoints. And, as an added bonus, there's typically leftover slices that can be eaten for lunch!
On most frittata days (unless we're feeling a little fancy), we try to keep this dish to the basics: chopped ham, tomatoes, sharp cheddar cheese, green onion, spinach. (Oh -- and eggs!) But regardless of what ingredients appeal most to your family, this dish is an easy one -- and it's perfect for mellow days where mixing things together and popping your dish in the oven are your only concerns. Here's our recipe for the ingredients shown above, but feel free to get creative! If we didn't have picky eaters at the table, there'd probably be mushrooms and zucchini added... Meeting in the middle really isn't all that bad (those full, satisfied smiles will get you every time!).
Ham, Cheese and Spinach Frittata
1 cup diced fully cooked ham
1/2 - 1 cup chopped spinach
1/2 cup chopped onion
8 eggs, lightly beaten
1/3 cup milk
2 tomatoes, chopped
1/2 cup shredded cheddar cheese
2 minced garlic cloves
Salt, pepper and herbs to taste
Tab of butter
Chopped green onions to garnish
Position a rack about eight inches from the broiler and preheat oven.
Melt the butter in a non-stick skillet over medium heat. Add the minced garlic and onion; cook until the onions are soft.
Whisk the eggs and milk in a medium bowl with salt and pepper. Transfer onions to a bowl to cool. Reserve the skillet.
Stir the onions, garlic, ham, tomatoes, herbs, and cheese into the eggs.
Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring a couple of times during the first few minutes of cooking. Then, let the mixture cook until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Do not overcook, or the eggs will be dry. Remove from the oven, cover, and set aside for five minutes.
Move your frittata onto a large plate, garnish with green onion (if desired), cut into wedges and serve warm or at room temperature.
What does your family love to eat for breakfast? Leave a comment and let us know!Google+