Friday is for Frittatas
Happy Friday, my lovelies. It’s been the longest of weeks here in the US so I decided to have myself a happy breakfast. And we all know I LOVE a frittata. They are tasty as can be and oh so versatile. Today I loaded mine up with spinach, poblano pepper, onion and some sharp cheddar. Let’s get cooking!
What you’ll need:
eggs—I used two since I mad a single serving frittata, but you can use your judgement
a bit of diced onion(I used red onion!)
a bit of diced poblano pepper (or any sort of pepper! Red, green, yellow!)
a handful of spinach, tear it into about quarter sized pieces
as much sharp cheddar cheese to top your frittata as you’d like (or the cheese of your choice!)
a bit of smoked paprika, chili powder, salt and pepper
a generous amount of ghee or the cooking oil of your choice
a dash of milk—oat milk for me! But you can use any sort of non-sweetened milk!
a pan that can sit on the stove as well as go in the oven for a bit! I used a tiny cast iron pan
Fetch your pan from the cabinet or wherever you keep it and get it warming on the stove and switch your oven on to broil. While those warm up, chop your onion, pepper and spinach to the ideal sizes and grab your ghee or oil. Once the pan is hot, add your ghee (or oil!) and make sure you coat all bits of the pan with it. Now add your onion and peppers and let them cook down a bit, you want the onions to be a bit transparent. Once they get to that point, add your seasonings (smoked paprika, chili powder, salt and pepper) to the sautéd veg and give them a mix so everything is coated. Now crack your eggs into a mixing bowl, add a dash or two of your milk and give them a good whisk. Once everything comes together, add your spinach to the egg mixture as well as the sautéd veg and mix everyone together. Add a touch more ghee (or oil!) to your pan to make sure the eggs don’t stick when you try to take it out and add the frittata mixture in. Once everything gets settled in the pan, add your cheese to the top of your frittata and let it cook away. After a minute, give your pan a little jiggle and if at least half of your frittata seems cooked, you can put it in the oven to finish up. This also allows for that cheese on top to get nice and melty! After a few minutes, give it the clean knife check (stick your knife in the middle and if it comes out clean it’s done!) and take it out! Allow your lovely frittata to sit for about five minutes and then transfer it to a plate and viola—breakfast!!
I topped mine with some homemade pickled daikon radish for a little bite and enjoyed half an almond croissant because, well, yum. This is a super easy and dang tasty way to eat breakfast. I’d love to hear about what sorts of goodness you’d put into your own version!
Love you all. Nourish that sweet body today. There’s hope for tomorrow and our work has just begun.
