12/06/2021
Simple frittata for your Sunday brunch. When I make a meaty breakfast or brunch I always try to break it up with eggs (I know, more protein!) as well as fruit. So I like cooking frittata which is basically a quiche without a crust. And it never fails to come out just right in my skillet on the grill. You can mix and match all of the ingredients to your liking. I think that’s the fun part. If you’re in the mood for something, put it in there! ☺️ sometimes it’s just a great way to “clean” out your veggie drawer at the end of the week. I remember the first time I started making these I was inspired by my friend 🍳 I’ve been making them a lot since. It saves a great deal of time when you are serving a family, you literally dump the eggs in with a handful of cheese and maybe a little cream and seasoning. These cook perfectly at 350 for about 20 minutes. If you season then well they even taste great cold! The one I am showing here is super simple. Here is what I did..
Recipe:
10in. Cast iron skillet
12 eggs
The Usual seasoning
1 c shredded cheese (plus more to shred on top or melt on top)
1/4 c heavy whipping cream
1 LG sweet onion sliced thin & sautéed
1.5 c sweet peppers sliced & sautéed
Instructions:
Mix eggs and add cream & seasoning
Sauté the veggies to the tenderness you like. (I like mine soft 😊)
Turn the grill or oven to 350.
Drop the egg mix in your pan then add the veggies.
Drop a handful (about a cup) of shredded cheese evenly into the pan.
Smoke or bake 20 min. Check it with a toothpick.. should come out clean.
At the end you may want to sprinkle cheese on top. (I forgot this step but it still tasted great)
Garnish with a bacon 🥓 🌹 rose of course 😉 with a proper basil 🌿 leaf to give it a little plate flare. I love a little sour cream & on mine.
I’ve made these with bacon, spinach and sausage too. So good!!
Happy Wednesday friends!!
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