Frittata for Breakfast!

Frittata

You will need a non-stick 12 inch skillet with Tbsp. of Olive oil. Heat until oil is just before smoking. Preheat Oven to 350 degrees.

 

Sautee 8 oz. Mushrooms and 3 tbsp. of minced shallots until fragrant and browning. Add one diced tomato, and 8 julienned basil leaves and cook until tender and water has nearly evaporated. Remove from heat.  (You can use any combination of sautéed vegetables that you like, only be careful that they are not giving off too much liquid.) Crumbled bacon; cubed or sliced ham; or thinly  sliced leftover steak would also be great. Experiment!

 

In a bowl beat 7 eggs, add 2 tbsp. of half and half or milk and fresh ground salt and pepper. Pour egg mixture over the veggies and top with 2oz. crumbled goat or other cheese (feta, cheddar and swiss are also great.)  Gently shake skillet so eggs incorporate to the bottom of the veggies evenly. 

 

Place skillet in 350’ oven for 15 minutes or until puffy and cooked throughout. Garnish with fresh herbs or scallions and serve in wedges. 

 

Pair with these muffins and you'll be all set! They are also SO good and healthy!