Hey! The other day I decided to make breakfast for dinner. This is actually a favorite meal in our household. We do this from time to time, especially when we have an over abundance of eggs, like we do right now. Our chickens have been on strike for several months and we were considering the stewpot for the whole flock and then about two weeks ago we got a couple eggs, then a couple more – now we are back up to getting about 12 a day! Yay! Frittata time!

I have made plenty of quiches, which I love, but I didn’t have any pre made pie crusts and I didn’t want to make my own, so this seemed like a good alternative. I have only made a frittata a few times, but I assure you it is not difficult and it looks sort of impressive in the pan. Speaking of pans, it truly is a one pan meal. But be sure you have a skillet that can go into the oven- that’s what makes this dish different from scrambled eggs. You start it on the stovetop and finish it in the oven.

Let’s get started. I had some leftover roasted red potatoes, sweet potato and butternut squash from dinner last night, so I decided to use what I had, but you could use frozen potatoes, leftover baked potatoes, or you could even slice a few potatoes up and cook them in the pan, just allow enough time for the potatoes to soften up. I also had several bell peppers that were getting near the end of their life expectancy, so I sautéed those up with an onion. I then added the chopped kale and cooked it a bit. You can add meat if you want – but I didn’t think it was necessary. But do what sounds good to you. This recipe is extremely flexible- make it your own creation.

Here is the recipe for what I made:

Frittata
1 T olive oil
1 T butter
1 onion, thinly sliced
2 bell peppers, thinly sliced
About 1 cup of chopped kale
Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.
10 to 12 eggs, beaten
1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.
Salt & pepper to taste

Preheat oven to 375*
In oven proof skillet pour in about 1 T olive oil and 1 T butter, next add in onions and peppers and cook until mostly softened over medium heat. Add in pre cooked or frozen potatoes and cook a bit more. Add in the kale, or spinach or broccoli, or whatever sounds good to you. Let ingredients heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.

Cindy