Monday, December 24, 2012

Breakfast Share

We are breakfast people. Generally all of us love eggs, hashbrowns, pancakes, waffles, french toast, toast, sausage, bacon and basically anything that can be eaten for breakfast. 
But since we're a working family with two busy teens going hither and thither, it usually only happens about once, maybe twice in a week. 
This weekend, we had the pleasure of having our oldest daughter home with her fiance to celebrate Christmas. 
So of course on Saturday, I made a big breakfast, one that we are all fans of. Not really wanting to make a breakfast bake, (I wanted sourdough toast-natch!), I decided to make another crowd pleasing feeder. 

Photo Courtesey of Traintosweat.com


 This is really a very simple dish to make and it is so easily customized to anyones taste. 
Add in mushrooms, squash, broccoli, diced ham, turkey, chicken or salami. Use your favorite cheese, add in salsa or green chiles. 
There are hundred's of ways to change this recipe up. I typically use it to clean out my frig and I put in whatever I have available at that time. 

Difficulty: Easy | Total Time: | Makes: 6 to 8 servings
Try this filling, flavorful frittata for breakfast, between slices of toasted baguette for lunch, or paired with a green salad for dinner.
INGREDIENTS
  • 6 -8large eggs
  • 2 tbsn half and half
  • 1-1/2 cups shredded sharp cheddar cheese (about 4 ounces)
  • 2 teaspoons kosher salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 2 tbsn olive oil
  • 1 medium onion, large dice
  • 2-3 medium red potato, quartered and thinly sliced crosswise
  • 1 zucchini, halved and sliced
  • 1garlic cloves finely chopped
  • 3-4 roma tomatos, diced
  • 1/4 cup finely chopped Italian parsley
INSTRUCTIONS

  1. Whisk the eggs, half and half and 1/2 cup of the cheese, and the measured salt and pepper in a large bowl until the eggs are smooth; set aside.
  2. Heat the oil in a large, ovenproof frying pan over medium heat. When it shimmers, add the onion and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add the potato, cover and cook, stirring occasionally, until the edges become tender, about 12-14 minutes. Uncover and add the zucchini, tomatoes and garlic. Cook, stirring occasionally, until just tender, about 6 minutes. 
  3. Preheat the broiler on high and move a rack to the middle of the oven.
  4. Pour the reserved egg mixture over the vegetables and cook until the eggs are almost set around the outer inch of the pan, about 7-9 minutes. Sprinkle the remaining cheese and parsley evenly over the frittata and place it under the broiler until puffed, golden, and completely set in the center, about 6-8 minutes. Let sit 5 minutes before serving. 
*We love to cover ours with salsa and sour cream and dashes of hot sauce!!