Wednesday, March 19, 2014

Frittata of the Week

Each Sunday evening, I make a frittata to eat for breakfasts throughout the work week. I cook it, let it cool, then cut it into slices and store each slice in its own tupperware container in the fridge. This makes for an easy breakfast on busy mornings.

Frittatas are seriously one of the easiest things to make. And they're so very versatile. I never buy anything special for them, and I always only use what veggies I have leftover from the weekend.

Here's how I made this week's:

Five eggs (pastured)
Splash of heavy cream (omit this if you're avoiding dairy)
2 Tbsp butter
1/4 cup diced onion
Handful of spinach
Handful of chopped kale
Handful of yellow tomatoes
Salt and pepper to taste

Note: Use an oven-safe sauté pan.


  1. Preheat oven to 400.
  2. Whisk eggs and cream together in a bowl. 
  3. Melt butter in a small sauté pan over medium heat. Add diced onion. 
  4. Once the onion has softened, add kale, spinach, and tomatoes. Cook until the greens are slightly wilted and the skins on the tomatoes are starting to blister.
  5. Add egg mixture to the pan. Let cook for approximately one minute. (If you're feeling a little crazy and not anti-dairy you can sprinkle a little Jack cheese on top.)
  6. Put the pan into the oven and let cook for roughly 10–12 minutes or until the middle no longer jiggles when you shake the pan.