Breakfast Frittata

Breakfast is by far my favorite meal of the day and when I feel most inspired to cook. I enjoy trying out new receipes while I sip my coffee. I made this breakfast frittata for Christmas morning one year with different things in our fridge. It was the biggest hit with our family, and one of my most requested recipes!This is really meant to be a "grab whatever is in your fridge" kind of recipe. So, you can definitely substitute ingredients as needed.

Here’s what you’ll need…

a dozen eggs

heavy cream (sour cream can be a substitute)

2 vine tomatoes

canadian bacon, sausage, or chorizo (your protein choice)

spinach (any greens in your fridge will work)

1 shallot or onion

parmigiana reggiana and munster

salt and pepper

garlic clove

fresh basil and thyme

Preheat the oven to 400 degrees. If you have sausage or chorizo, begin to lightly cook it in a pan on the stove. (If you use Canadian bacon, this step is not necessary. It can be chopped and added to the mixture as is to fully cook in the oven.) In a mixing bowl, crack open and whisk a dozen eggs together. Next, add about 1/2 a cup of heavy cream. Whisk the cream in. We want to thicken the eggs and don’t want them to be so runny that they don’t cook, so be careful not to add too much cream. If you do not have cream, you can use a smaller amount of milk or sour cream.

Wash and chop two vine tomatoes, spinach, and a shallot or onion. Add these to your eggs and cream in the mixing bowl. If you’re cooking sausage or chorizo, leave it slightly undercooked before taking off the stove and adding to the same mixing bowl. Let it cool before adding to your bowl so the eggs don’t begin to cook.

Start to season the egg mixture with salt, pepper, and thyme. I like to chop fresh basil and garlic to add as well. Mix together, and pour everything into a deep pan. I love the Staub Enameled Cast Iron. I also have the Le Creuset Cast Iron Pan but prefer my Staub for this recipe since it is deeper. Freshly grate a generous amount of parmigiana reggiano and muenster cheese on top. Feel free to use other cheeses if you do not have these in your fridge. I prefer to mix two so there is more depth of flavor.

Your pan will look similar to this before going in the oven! Cook on 400 degrees until it’s a beautiful golden brown. You’ll know it is done when you can poke the frittata with a fork and pull it out cleanly.

Allow the frittata to partially cool before cutting it into pie-like sections. If you cut it right out of the oven, your slices will crumble. Serve to family and friends, and enjoy! If you make this recipe, please comment below and share. Bon appétit!