I’m super lazy about breakfast before work. It’s my biggest meal calorie-wise, but I don’t have the energy to get fancy at 6:30 a.m. before I leave to the gym – 2-3 boiled eggs, a chicken sausage, green shake and bulletproof tea every day. Having no time pressure in the morning gave me time to indulge in one of my favorite breakfast options: a frittata. The beauty of the frittata is that it can incorporate just about any vegetables you have in your refrigerator. I sometimes throw in zucchini, cooked winter squash, spinach, brussel sprouts, kale, and/or tomatos.
My favorite frittata is very heavy on the simple but flavorful veggies: leeks, celery, mushrooms, bell pepper.
Prep Time: 5 min
Cook Time: 20 min
- 4-5 eggs (depending on whether you’re using medium or larger eggs)
- 2 slices bacon, cubed – Grazin Angus Acres makes the best nitrate-free, uncured bacon around. So good in fact that I had to bring some home to Texas for my parents. 🙂
- 1/2 c leeks or onions, sliced (we used a mix of both)
- 2 stalks celery, sliced
- 4 mushrooms, cubed
- 1/3 bell pepper, cubed
- 1/2 jalapeno, cubed
- 1 clove garlic, minced
- Salt and Pepper
- Dash of paprika
(1) Cook the bacon and use a paper towel to remove as much of the rendered grease as possible. Add the vegetables and garlic and cook until the vegetables are soft but still vibrant, about 5-7 min.
(2) Whisk together the eggs with 1 T water (it helps make the omelet flufflier), salt, pepper, and a dash of paprika.
(3) Add the eggs over the vegetables and cook until set, about 3 minutes. You can lift the sides of the frittata with a spatula to let the uncooked egg mixture move to the bottom of the pan.
At this point, the vegetables and garlic smell amazing – so good that we couldn’t keep my dog away from the side of the stove, waiting for her portion.
(4) When the eggs are fairly set and less runny, flip the frittata. I cannot recommend the Calphalon 2-piece frittata pan set more highly for this task. It is an excellent non-stick pan set (I often make veggie frittatas with no added meat or oil and nothing ever sticks even after years of use), and it makes flipping a frittata 100% easier. The interlocking lids let you flip in a snap without getting runny eggs everywhere or breaking your frittata into small pieces.
(5) Let the eggs cook for another 3 minutes, and serve – if you’re like me, dusted with a layer of cayenne pepper in the middle and topped with homemade tomatillo salsa and pickled jalapenos/carrots.