I love breakfast. But it’s one of those meals that is so easy to shove off to the side when I’m in a hurry to get out the door for work and I feel like I’m already behind. Problem is, when the morning starts off in crisis mode, the whole day tends to follow that pattern, for me at least. There’s something cathartic crafting a breakfast experience that’s a little outside the norm and that forces a pause in the morning before the chaos begins. Of course, that requires a little effort and planning to pull off mid-week, but maybe that’s a discipline I need a little more of!
Whether it’s making something like the frittata recipe below or just something as simple as sitting down to eat at an actual table, not the front seat of the car and adding a splash of ginger ale to that glass of orange juice, a touch of extravagance to the ordinarily mundane helps me to be more resent, mindful of what I’m doing and thankful for a new day and the pleasures that normally get taken for granted. As I write this, peaches are in season where I live and are at the height of their sweetness, a nice compliment to the frittata.
So as far as the recipe goes, the chassis of a frittata is super simple. Use the 5-10 method for 6 eggs: Cook eggs + your custom ingredients, milk, salt and pepper in a frying pan over medium heat until the edges are just set (about 5 minutes), then bake it in the oven for 10 minutes or so until the whole thing is set. Serve it right away. Here’s my recipe for the one in the picture.
Ingredients
- 6 Eggs
- Splash of milk (if you want to get technical, about 1/4 cup)
- Salt & Pepper, about 1/2 tsp each or to taste
- 1/2 sweet Onion, sliced thin or diced
- 1 Tbs butter (unless you’re using a non-stick skillet)
- 1/2 Cup shredded Swiss Cheese
- 1 handful (or Cup) fresh Spinach
- Red Pepper Flakes for sprinkling on top
Directions
- Whisk eggs, milk, salt and pepper in a bowl. Stir in shredded Swiss Cheese. Set aside.
- Sauté the onion slices in 1 tablespoon of butter in an oven-proof frying pan over medium heat until they start to caramelize (about 5-7 minutes).
- Add the spinach leaves and cook until just wilted. This happens quick so have the eggs close by!
- Pour the egg mixture into the frying pan and give it a stir to incorporate the onions and spinach. Cook for about 5 minutes until the edges are setting and slightly pulling away from the edge of the pan.
- Put the pan in the oven and bake at 350° for 10 minutes until the frittata is set. If you use more eggs, cook a little longer (15 minutes).
- Remove from oven and serve immediately.
I’m a threat to always gravitate to the same ingredients unless I get some good ideas from food magazines or the internet, so I looked around online for some good variety ideas and ran across this awesome infographic on Epicurious.
This recipe uses 8 eggs and definitely I’d go that route if I used a larger skillet.