Thursday, August 09, 2012

New Favorite Breakfast

I'm still a fan of my Green Monster smoothies, but lately I've been in the mood for a more leisurely breakfast. I think since I carry my smoothie out the door every morning when I'm teaching, I wanted a kind of sit down meal for the summer.  A real, hot breakfast I could enjoy with a cup of coffee.

I made my first quiche this spring, and even though it wasn't too hard, nothing is as easy as a frittata. And maybe nobody told you this, but you can't just go around eating pie crust every day for breakfast, Fatty.

Frittatas? Ain't got no crust.

I remember watching my friend make one at the cabin a few years ago. It seemed like complicated magic. But I was surprised to figure out frittatas are as easy as they actually are to prepare. And yeah, I was inspired by one of Dr. Oz's little elf children, Daphne, on The Chew (my not-so-erudite summer daytime TV obsession). She made one as a healthy breakfast "makeover" and it looked totally uncomplicated, so I thought I should give it a shot.

If I am the last person on earth to know how to make this, don't make fun of me.

I've been eating them all the time. Bonus points: they reheat well. Sometimes I will eat half and nuke the other half the next day. Other bonus points: you can eat this for dinner, too. Final bonus points: you don't have to flip it like an omlette (which I suck at).


So here's what I do:

one of my variations: spinach mushroom fritatta

Frittata for one

Cook time: maybe 10 minutes, tops.
Level of awesomeness: High

2 eggs
a splash of cream (if you want)
a handful of veggies and/or cooked meat
1 tbsp crumbled or grated cheese

Preheat your oven to 350.

1. Slice up them veggies. I have been doing this the night before, when I make salads for dinner. I just open a plastic baggie and throw in a little bit of whatever goes on the salad: mushrooms, cherry tomatoes, green onions, peppers, onion, herbs, spinach, etc. (You could also toss in asparagus, broccoli, basically any veggie you like cooked.) I try to cut my pieces about the same size so they cook evenly.
2. Put a lil' oil (about 1T) in yer pan. Heat it on medium-high heat. I have been using coconut oil because I'm trying to use it and olive oil more frequently in my cooking. But you could use any cooking oil you like, or butter if that floats your boat.
3. Saute your veggies. This is really scientific, but I usually cook the harder veggies first and then add anything delicate (like tomatoes). I add spinach last and just cook it long enough to wilt it.
4. Add meat, if you wanna. I don't usually add meat, but the other day we had some smoked pork shoulder that I added and it was yummy. You could add bacon, or whatever you want, man.
5. Scramble your eggs, adding a splash of cream.
6. Pour eggs over veggie mixture. Cook for a minute or two, running a spatula along the edge of the pan to make sure they don't stick or brown too fast.
7. Top with a sprinkle of cheese. My favorites: feta or goat cheese, but you could use anything.
8. Put the whole pan in the oven for 6-7 minutes, or until the eggs set.

That's it!

No comments:

Post a Comment