Don’t you love Saturday mornings? When mugs of coffee and magazines replace alarm clocks and commutes.
Nick typically takes charge of weekend breakfasts. He tops waffles with blueberries and raspberries and powdered sugar and serves them alongside maple sausage links. Or he flips chocolate chip pancakes as big as the skillet and fills tall glasses with milk.
But, occasionally, I relieve him of his breakfast duties, and I want to share with you my new go-to dish.
A frittata is a simple egg dish that starts on the stove top and and ends under the broiler. And it’s a “clean out your fridge” kind of meal.
You can combine anything from potatoes and onions to ham and asparagus to mushrooms and spinach. Season with herbs like parsley or chives, and top with cheese. Saturday mornings just got simpler
What’s your favorite Saturday morning breakfast?
Makes 6 servings.
- 8 eggs (for a 12-inch skillet)
- half and half
- salt and pepper
- herbs and produce of your choice
- your favorite cheese
- Start the broiler. Then add 1 Tbsp of oil to a skillet over medium heat. Sauté raw vegetables and meats with herbs and spices.
- Whisk eggs with salt, pepper, and half and half. Add half of the cheese to the eggs, and pour the mixture into the skillet.
- Cook eggs for about 2 minutes, scraping the sides and bottom with a spatula. When eggs are mostly cooked, but still wet, stop stirring and cook for another minute to set.
- Sprinkle the rest of the cheese on top, and put the skillet under the broiler. It will brown in just 2-4 minutes Remove the skillet from the oven and let sit for about 5 minutes. Cut into wedges and serve.