The Perfect Frittata for Brunch



I love a good brunch. It is one of those meals where it is perfectly acceptable to still eat breakfast after 12pm but also just as acceptable to have a glass of champaign (with OJ, of course) before noon. Brunch is also a great excuse to get together with girlfriends and sit for hours talking about life…while drinking Mimosas. There is just something about brunch on a Saturday that keeps me going during the week. Mostly because I rarely get to enjoy a full breakfast during the week, I’m either making a protein shake and drinking it on the way into work, or I’m sitting at my desk with a bowl of oatmeal.  Don’t get me wrong, those two breakfast items are staples to my weekday routine, but it’s that monotony which makes thinking about a weekend brunch THAT much more enjoyable.

Although getting to see friends and gossip first thing on Saturday morning is pretty high up on my list; staying in and making brunch at home is at the top of my list. It’s more cost-effective, less crowded, I can make what I want and all while in my pajamas (I feel like I talk a lot about being in pajamas, I swear do actually get dressed in normal clothes). Anyway, my go-to dish is a Frittata.  It is an Italian dish very similar to an omelet or a crust-less quiche. It is quite frankly is almost foolproof to make, can be whipped up in 20 minutes and makes enough to feed a crowd.

Frittatas are so versatile which is why they are so great, there is no right or wrong way to make one. You can make it using the ingredients you like or what is available in the fridge. Not a fan of cheddar, use mozzarella or go cheese-less. You have kale instead of spinach, make the swap. The best part is you can get as creative as you want with your add-ins.
Another reason why I love Frittatas is how perfect they are to make ahead for weekday breakfast. You can make a batch on Sunday during meal prep and be ready for the busy work week.
So whether you are planning a fab brunch or getting on top of the busy work week a frittata should be on top of your list.
12 Eggs
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1 cup spinach
5 small fingerling potatoes, thinly sliced
1/2 cup shredded cheddar cheese
olive oil
  1. Preheat oven to 375 degrees
  2. Add 2 tablespoons of olive oil to an oven proof* nonstick pan, over medium-low heat add potatoes and cook for 10 minutes or until slightly soft.
  3. After 5 minutes of cooking, add diced vegetables into the pan with the potatoes, season with salt and pepper and saute for the last 5 minutes.
  4. While the potatoes and vegetables cook, in a medium bowl, whip the eggs until lightly combined.
  5. Once the eggs have been beaten, mix in cheese.
  6. Pour the egg and cheese mixture into the pan with vegetables and potatoes.
  7. Let mixture cook on the stovetop for 1 minute.
  8. Place pan into the preheated oven and cook for 10-12 minutes. The eggs should be firm.
  9. Let cool before cutting into even sections.
  10. Cut up some fresh fruit, pop the champs and brunch is ready!
*Don’t have an oven proof pan? That’s ok if your handles have a rubber coating, wrap a piece of tin foil around to keep them from melting.

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