Breakfast (Or Anytime!) Frittata
Simple, rustic food is my love language. Freshly grown, seasonal, un-fancy yet made with care for the people who will share it.
Yesterday, I ran barefoot outside TWICE yesterday to harvest fresh herbs for a meal, and it just made me SO happy.
At breakfast, it was to gather some fresh sage, thyme and rosemary (which is flowering right now - so pretty!) for a rustic breakfast frittata using any veggies I could find in the fridge, which was onion, garlic, broccoli, and avocado. We had a side of breakfast sausage, and pancakes from our favorite Pamela’s Gluten-Free Mix, and our perfectly-imperfect farm table was scattered with sea salt crystals, mismatched plates and napkins.
Keep reading for my base frittata recipe that you can use with anything you have in your fridge and adapt seasonally with what’s available!
Breakfast (Or Anytime!) Frittata Recipe
Ingredients:
6 pasture-raised eggs
Chopped veggies: onions, garlic, peppers, broccoli, kale, spinach, tomatoes, are all good options
Chopped fresh herbs: sage, rosemary, thyme, dill, basil, are all good options
(Optional) Chopped pre-cooked meats: bacon, turkey bacon, breakfast sausage, or ground beef
Black pepper & sea salt
A few tbs. coconut oil
(Optional) Ripe avocado cut in half-moons
Directions:
Whisk eggs until they’re nice and frothy and set aside.
Heat cast-iron pan or another sturdy pan on medium and add enough coconut oil to coat the pan. Add the chopped veggies and sautée for several minutes, stirring regularly, until the onions and garlic are translucent. Let your kitchen fill with the heavenly scent.
Add any pre-cooked meat you’d like to use, stir together, and sautée for a few more minutes until everything is nice and happy and the meat is heated through.
Pour egg mixture over everything in the pan, making sure to cover all the spaces.
Sprinkle with sea salt, cracked black pepper, and fresh herbs.
Cover the pan and turn down heat to medium-low. Every stove is different, so the lower the better so you don’t overcook the eggs. No one wants a dry, spongy frittata.
Cook covered for a few minutes until the edges are set and frittata is set in the middle but still really moist. Yes, I just said the “m” word.
Remove cover, serve directly from the pan, or cut in slices and serve.
Optional toppings: ripe avocado slices, shredded Parmigiano-Reggiano or other cheese, sprinkle of nutritional yeast (which we call “cheesy flakes” even though there’s no dairy in it), drizzle of sriracha sauce or other hot sauce.
Note: If you want to add potatoes, add diced raw potatoes with the onions and garlic at the beginning and sautée until the potatoes are soft, then add other veggies. Or just use pre-cooked diced potatoes and add them in the meat step.
Enjoy!
