I don’t know about you, but when I wake up in the morning the first thing that pops into my mind isn’t “Man, I really want to make a frittata right now.” Realistically it’s more along the lines of “Is it seriously already time to get up already? I swear I just fell asleep!”
The great thing about the glorious frittata is that it’s not only a simple and gorgeous breakfast food (that also just so happens to be healthy), but that it can be made the night before and stored in the fridge to munch on all week. Given my inordinate morning laziness, this little guy is the perfect fit for my morning routine of rolling out of bed in the general direction of the fridge.
We celebrated my birthday with an impromptu dinner party at my Dad’s place last night and cooked up all the leftovers that we had from our camping adventure in Mammoth this week. (We went mountain biking so now I’m completely covered in bruises and more than a few scrapes. <It was awesome>). After long trips like our camping expedition or just a long week at work, I like to play what I call “Chopped” in my kitchen because I can’t rally myself enough to hit up the supermarket for ingredients for dinner. I get to throw on my creative cap and see what I can make with what I have laying around. This whole “Chopped” business is realistically one of my favorite hobbies.
- 12 eggs
- 1/2 cup whole milk
- 1 zucchini
- 1/2 yellow onion
- 1 russet potato
- 1 cup cherry tomatoes, halved
- 2 sprigs thyme
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tsp garlic powder
- fresh ground pepper
Kitchen Tools: saute pan, cast iron skillet (#8) or oven-proof skillet, mandoline or some good knife skills, peeler, whisk
Preheat oven to 375*F. Quarter the zucchini lengthwise then slice into bite-sized pieces. Slice onion into thin half circles. Slice cherry tomatoes in half. Finely chop thyme. Use about 1/2 tbsp of olive oil to smear along the inside of the cast iron or oven-proof skillet so that the frittata will slide out easily.
Peel potato and use mandolin or chef’s knife to cut into super thin strips. Layer along the bottom of the pan no more than two slices deep (you may not use the entire potato). Whisk together eggs, milk, salt + pepper.
Saute veggies in about 1 1/2 tbsp olive oil on medium heat until the begin to soften, about 5-7 minutes. Season with salt and pepper. Layer cooked veggies on top of the potato slices in your skillet and pour your egg mixture over the top. Sprinkle with thyme and plop in your tomato slices on top.
Bake for about 20-25 minutes until the middle is set and no longer jiggles when nudged. A knife inserted should come out clean. Let cool at least 15 minutes before serving.
Tips + Tricks:
*check out my recipe for a Summer Squash + Goat Cheese Frittata if you want some more breakfast ideas.
*feel free to change out the veggies for any other things you might have hiding around your fridge. Bacon + Broccoli are some favorites of mine.