Do you ever have trouble deciding what to eat for breakfast on the weekend? It usually goes like this at my house…
R: what do you want to eat for breakfast?
Me: I dunno, what do you want?
R: I dunno I asked you first!
So when you wake up on a Saturday morning, still half asleep, but your tummy is telling you it’s time for breakfast. What do you make when all you have left are odds and ends, left over vegetables from the week? Maybe a few eggs? Maybe just egg whites because you’ve been making ice cream all week?? Well my friends, the Frittata comes to the rescue!
Frittata is one of those dishes I’ve been making for a long time without knowing it actually has a name. You know, just whip up a few eggs and toss in some onion, and whatever veggies I have left, maybe some leftover Costco chicken or sandwich meat and who knows what else… It’s a quick and easy, no fuss breakfast for those sleepy mornings, exactly my kind of cooking. And the possibilities are endless! You don’t ever have to eat the same thing twice.
There is something I should tell you though, I can be very precise when it comes to baking. But cooking… cooking is another animal completely. The reason I haven’t really shared much besides baking is because I’m very, mm… what’s the word (?) undisciplined (?) imprecise (?) when it comes to cooking. I tend to not ever measure my ingredients… I just toss them in, cook, taste, toss some other stuff in, cook, taste, done. Half of the time, I don’t even follow any kind of recipe, and when I do have a recipe, I still don’t follow it… But I’m trying to be better about it so I can share the things I love and eat everyday with you guys (not just dessert!). And it starts here! So for this Frittata, I took note of what I used, measured with my kitchen scale even. You’re welcome! 😛
So I hope you enjoy this little quick and easy breakfast recipe, and happy Saturday!
- 1/2 – 1 tablespoon olive oil
- 1/4 large onion - chopped
- 1 clove of garlic - minced
- 1 large Roma tomato - chopped
- A handful of spinach
- 2 tablespoon cilantro - chopped
- 4 extra-large eggs (or large is fine)
- 1/4 cup milk
- 1 oz shredded cheese
- Salt and pepper to taste
- Preheat oven to 375°F.
- Wash, dry and chop your vegetables.
- Beat the eggs, milk, salt, pepper and about a tablespoon of cilantro in a large measuring cup and set aside. I used 1/4 teaspoon of kosher salt and 1/4 teaspoon of pepper, but you can add more to your taste.
- Put an 8” cast iron skillet (or another oven proof skillet) over high heat, add olive oil to coat the pan, about 1/2 a tablespoon (add more if your skillet is not non-stick).
- When the oil is hot enough, lower the heat to medium low, add onion and garlic, cook until onion is translucent. Add the chopped tomato and spinach, cook a little bit until the spinach is wilted.
- Pour the egg mixture over the vegetable evenly, sprinkle with shredded cheese. I used Mexican blend shredded cheese, but you can use any kind you like or have on hand.
- Cook for a minute for the bottom and side of the egg to set. Then transfer the skillet to the oven and bake for 15 minutes until the egg set completely.
- Check doneness by shaking the skillet, the middle should jiggle just very slightly. Remove from the oven, garnish with the remaining cilantro and let cool slightly before serving.