I love breakfast food, don’t you?
I enjoy serving omelets, but it’s so hard to make omelets for everyone, keep the food hot and have the whole family be able eat at the same time, right?
My solution: Serve a frittata.
Frittatas are super easy and quick to put together. We always make them during the holidays or if we have guest in the house staying overnight. Frittatas are truly a one dish meal. You just saute everything in a skillet and pour the eggs over top and…. cook until the eggs are done. Top with cheese if you like or…. not. It’s a very versatile dish…..your choices are endless.
There are so many delicious combinations for a breakfast frittata……
- Potato, shallot and prosciutto and smoked mozzarella on top
- Assorted veggies….zucchini, peppers, onions, mushrooms, with goat cheese
- Asparagus, onion and sun-dried tomato with Fontina cheese
- Smoked turkey, caramelized onions and gruyere cheese on top
- Smoked salmon, onion with arugula and goat cheese to top
This Mediterranean frittata is definitely our favorite. We love this flavor combination with the eggs.
Make sure to use pastured eggs whenever possible. Pastured eggs are from chickens that have roamed in the pasture and pecked the ground for bugs and worms as God intended. (My personal opinion) These eggs are healthier and contain more……Omega 3’s, Vitamins A and E and have less fat and cholesterol than eggs produced by chickens that have been caged and have eaten grains.
I hope you’ll give this lovely breakfast dish a try this weekend. It’s healthy, clean and so yummy. You’ll be getting your healthy eating habits off to a great start for 2015
|Mediterranean Vegetable Frittata|| |
- 1 Tbsp. of olive oil
- 1 Tbsp. of ghee (Clarified butter with all milk fats removed)
- 8 pastured eggs
- ½ of a purple onion, thinly sliced
- 7-8 Baby Bella mushrooms, thinly sliced
- 1 container of baby spinach
- 1 tomato, seeded and chopped
- ¼ - ½ cup of crumbled feta cheese
- ¼ cup of basil, chopped fine
- A pinch of salt and cracked black pepper
- Pre-heat the broiler of your oven to high heat.
- Heat olive oil and ghee in a 9-10 inch skillet over medium to high heat.
- Place sliced onions and mushrooms in the pan and saute until softened. Approximately 5-8 minutes.
- Once the onions and mushrooms are softened, add in the spinach and saute only enough to wilt the spinach. Once wilted remove the skillet from the heat.
- Spread all veggies evenly over the skillet bottom.
- In a mixing bowl, whisk the 8 eggs and add a pinch of salt and cracked black pepper.
- Place the skillet back onto high to medium heat.
- Pour the eggs into the skillet and allow to cook until the edges are starting to harden. You may want to place a piece of foil or a lid over the skillet to allow the eggs to steam and cook. Check often.
- When you see that the edges are starting to harden. Lift an edge with a spatula to see if the bottom is turning slightly brown. If so.... remove from heat.
- Place the skillet in the pre-heated oven under the broiler. Watch closely until the top of the frittata is completely set. Approximately 8-10 minutes. Depending on your oven.....you may cover with a piece of foil again to avoid the top from browning too much.
- Once the eggs on the frittata are set, remove from the oven and scatter the diced tomatoes, feta cheese and chopped basil on top.
- Slice into wedges and serve immediately while still warm.
***Information on the benefits of pastured eggs was found here…… http://homeguides.sfgate.com/health-benefits-freerange-hens-eggs-79219.html