If you’re looking for a quick make ahead breakfast, look no more. I don’t know about y’all, but I’m not a breakfast person. I don’t mind getting up to cook it, however I just can’t eat that early. Eating early in the morning weighs me down – I’m sure I’ve expressed this already in my last blog post.
Despite my lackluster breakfast interests, I find myself to be more of a mobile breakfast consumer. Anything I can eat on the go – I’m down for. I favor frittatas… ALOT. Not quite sure if its due to my “lazy eating” preference or just because I’m a fan of eggs. Either way, I will devour a frittata without mercy. Typically around lunch time – I can’t anything before 11am. However, I’m already running around attempting to check tasks off of my to-do list, and map out the rest of my day while I drive from destination to destination. Consequently I need something (that isn’t a Honey Butter Chicken Biscuit) that will nourish me while I’m on the go.
Hence these fully loaded farmhouse frittatas. I know these aren’t anything original, but they are indeed my go-to. Especially since I can make these ahead of time, and just pop them in the microwave before I leave the house to actively start my day.
When I’m feeling really good, I heat these bad boys up and layer them between some sliced turkey or ham and a toasted hawaiian roll. BECAUSE . THATS . HOW . I . GET . DOWN. (sometimes lol)
OTHER FRITTATA FLAVOR COMBINATIONS:
- Spinach, Artichoke, Mozzarella
- Broccoli, Cheddar, Onions
- Caprese (tomato, basil, mozzarella)
- Goat Cheese, Mushroom
- Shrimp Alfredo
- Roasted Red Pepper, Gouda
- Tex-Mex (beef, queso, onion, tomato)
– 6 large eggs, cracked and beaten
– 1-2 Tbsp Milk
– 1Tbsp Olive Oil
– 3 Tbsp Potatoes, chopped or shredded
– 1 tsp Garlic
– 3 Tbsp Onions, chopped
– 3 Tbsp Red Bell Peppers, chopped
– 1/2 C Smoked Gouda, shredded (or whatever cheese you like)
– 1 tsp Smoked Paprika
– 1 tsp Chives, chopped
salt and pepper, to taste
Preheat oven to 350ºF
In a large bowl, combine eggs and milk. Whisk until incorporated. Stir in cheese. Set Aside.
In a heavy bottom skillet (preferably cast iron/oven safe)
heat olive oil over medium heat, and sauté potatoes for about 3-4 mins. Next add onions and garlic, sauté for about 2 mins. Add bell peppers and sauté for additional 2 mins. Season with salt, pepper, and paprika.
*if using muffin tins, after you sauté the veggies, spoon in about 1-2 tbsp of veggies to each muffin insert*
Next, pour the egg mixture over the veggies in the pan, add chives. Mix briefly. Season with more salt and pepper, if desired.
Cook until edges of frittata become lighter in color, about 1 min.
Transfer pan to oven and bake for about 8-10 mins. Frittata should be slightly jiggly in the center, slightly.
Remove from oven, and let rest.
Top with more cheese, if desired.