BREAKFAST FRITTATA

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BREAKFAST FRITTATA

#SIAintheKitchen

Ahhhhh.... frittatas. Such an easy meal to make. Perfect breakfast or brunch food to whip up on short notice if you need a crowd pleaser. Or when you're in my case, need to clear out the fridge because you're heading on a 12-day trip to Asia, you make this breakfast frittata.

Practically anything can be thrown into a frittata: vegetables, meats, cheese. And for this recipe, I did just that! I had some leftover bits and pieces from breakfast. Think roasted fingerling potatoes, roasted button mushrooms, crumbled bacon and of course, your usual aromatics: different varietals of the onion family and garlic.

If you're lazy like me, you can literally throw this all in a pan and saute for a few minutes, add the eggs and let it finish in the oven. There aren't really a lot of rules to making a frittata which makes it one of my go-to meals, especially when I need to use up half a carton of eggs. Whatever you choose, make it your own! Great for breakfast or lunch with a lightly-dressed side salad. Enjoy!

BREAKFAST FRITTATA - serves 4 -6

Egg base

  • 5 free range eggs, beaten

  • 1 cup milk

  • ¾ cup grano Padano, grated

  • salt + pepper, to taste

Filling

  • 3 tbsp vegetable oil

  • 1 shallot, diced

  • 3 stalks scallions, sliced

  • ½ tsp dried red chili flakes

  • 4 cloves garlic, minced

  • 2 cups leftover cooked potatoes, roasted

  • 2 strips bacon, cooked until crispy, crumbled

  • 5 button leftover mushrooms, quartered and cooked

  • salt + pepper, to taste

  1. Preheat the oven to 350F.

  2. In a medium-sized bowl, beat the eggs until well-mixed. Gradually add the milk in until combined. Whisk in the cheese and add salt and pepper. Set aside.

  3. In a cast iron skillet, heat the vegetable oil until it is hot over medium-high heat. Add the chopped shallots, garlic, scallions and red pepper flakes and cook until it is translucent about 1 – 2 minutes.

  4. Add the cooked ingredients and stir for 1 minute until it is well-acquainted with the aromatics.

  5. Give your egg mixture a stir and pour into the pan. Cook for two minutes and transfer the hot pan to the oven. Bake for 25 minutes or until the top is lightly browned and cutting in the center does not leave any liquid residue.

AMERICANStephanie Siafrittata, eggs, breakfast, brunch, lunch, leftover eggs, omelette, leftovers, egg recipes, siainthekitchen, sia in the kitchenComment