Last couple of days, the sun seldom showed up through the clouds. I had no mood to cook anything and post. I woke up a bit earlier on the weekend when I heard the TV downstairs turned on by my little one. I went down to tell him that it was too early, but he pointed to the window 'Mommy look at the sun, its not early!!'. The sunlight straining through the blinds lit the spark in me. The sun is out today, I have to do something!!! It was matter of minutes to rejuvenate the blogger in me. I knew exactly what to make for the breakfast. I got my camera and started taking pictures of the eggs. Soon I had to comprehend the fact that the sunlight was not going to last longer after moving my props and the board several times from patio window to another window to get the glimpse of the precious sunlight. Few trips to the basement to get the boards and running back and forth from kitchen to get the ingredients woke the rest of family :). So all the hungry tummies were wandering around me to finish the photo shoot. Somehow I managed to take few pictures of the frittata before it got dim again. I made 2 sets, one in a smaller 6 inch pan and the other in 10 inch grilled cast iron pan (ideal for making grilled sandwiches and grilling vegetables & meat) with more eggs.
Breakfast frittata is something I make very frequently for my kids during weekdays for their breakfast. I even pack them for lunch and they love it. All you need is some eggs, veggies, cheese, some seasoning and a cast iron pan. You can chop all the veggies the night before. Mix all of them together and bake in the morning.
A freshly baked protein rich breakfast is ready within 20 minutes which will keep your body fueled till lunch!!
Serves - 2 to 3
4 - Eggs
2 tbsp - milk
1/4 cup - chopped onion
1/4 cup - red bell peppers chopped
1/4 cup - spinach / Swiss chard /broccoli chopped
1/4 cup - Cheddar / Mexican Cheese blend
salt & pepper to taste
- Pre heat oven to 400°F.
- Using a wire whisk beat the eggs, milk, salt and pepper well till everything is blended well.
- Add the rest of the ingredients to the bowl and mix well.
- Apply oil or non stick oil to a 6 inch cast iron pan. Pour the mix and cook it uncovered for 20 minutes.
- Cut the frittata into pieces and serve warm with ketchup or your favorite hot sauce.
- If you don't have a cast iron pan, you can use a oven proof baking dish or glass dish. Cast iron provides the uniform heat to bake the frittata and helps it to puff up to the top without burning. If you are using a baking dish or glassware the cooking time may vary. Please check the readiness of the frittata using a tooth pick after 20 minutes.
- I used to make them on stove top in regular non-stick skillet, but the base used to get burned. So for better results bake them in a cast iron pan in oven.
- You can add meat sausage and any vegetables and cheese of your choice.