Get Going/ Food and Dining
Kristin Booker • November 18, 2012

Easy Sunday Recipes: Frittatas – The Perfect Make-Ahead Breakfast or Anytime Meal

This morning’s frittata – black forest ham, tomatoes, garlic, carmelized onions and mozzarella cheese.

We’ve spoken before about how I like to make large recipes on Sundays so I can eat off of them for a week. One of the easiest, healthiest recipes for breakfast (at least of which I’M aware) is a frittata. I love it because it takes about 20 minutes to make, it’s low-carb and about as low calorie as you can get, and you can customize it so it becomes your own little special recipe.

By the way, if you ever want to host brunch at your house, this is the best easy recipe to make for the girls. Add a coffee cake or a fruit salad, throw in some butter, honey and a good coffee and you’re golden.

Need a quick recipe for after that gigantic holiday dinner that’s coming later this week or need a great recipe that you can make and eat for a week? Here’s how NOT to skip breakfast again:

Stylish Frittata Recipe
Ingredients

  • a dozen eggs
  • 3 tbsp water, skim milk, soy milk or heavy cream
  • 1 tbsp olive oil
  • whatever you want to put into your favorite frittata – veggies, hams, herbs, shredded cheese

Tools

  • cutting board
  • mixing bowl
  • sharp kitchen knife
  • large ovenproof skillet (cast iron is my favorite)
  • heat-resistant spatula
And here’s how to do it
  1. Preheat your over to 500 degrees or Broil. Move your top rack to its top position, so it’s about 4-6 in away from the top of the oven
  2. Put your ovenproof skillet on medium heat and then sautee whatever veggies you want for your filling first. This morning, I carmelized some onions, then added tomatoes, garlic and black forest ham. You can use whatever vegetable/meat/cheese combo makes you happy. Go nuts.
  3. As the veggies are cooking, mix a dozen eggs in a mixing bowl with your 3 tbsp of water, skim milk, soy milk or heavy cream. I use half and half if I don’t have heavy cream on hand and both work beautifully because they give the eggs some lift.
  4. Once your veggies are sauteed, add your eggs. If you like cheese, I would add 1/2 now and then sprinkle the rest on top  Let them cook for 2 minutes, scraping the sides with your spatula so they don’t stick. You want to see the frittata firming but still see loose egg on the spatula. If you’re a cheese fan, sprinkle additional on top.
  5. Place the skillet into the oven for 4-6 minutes, watching the top. You want the frittata to brown but not blacken.
  6. Take it out of the oven and allow the center to set for 5 minutes. Slice into pieces and serve. It’s amazing with a side of your favorite fruit. I also recommend placing the slices into individual containers with a little fruit in them so you can grab them each morning on your way out of the house each week.

See? Easy, low-carb, reasonable calories and you don’t have to worry about skipping breakfast. Enjoy!

Broke right into it. I’m only human, after all.

 

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