A Texas Breakfast

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.

Servings: 2
Prep Time
: 5 min
Cook Time: 20 min

Ingredients:

  • 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

Directions:

(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.

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(2) Whisk together the eggs with 1 T water (it helps make the omelet flufflier), salt, pepper, and a dash of paprika.

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(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.

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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.

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(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.

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(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.

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One thought on “A Texas Breakfast

  1. Pingback: Make this Frittata for your New Year's Brunch TeacupCoffeehouse.com

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