Hakuna Matata, what a wonderful phrase…Hakuna frittata simple breakfast, lunch, or dinner for busy days! We love our frittatas. Fast, simple, and only one pan to clean. We usually make use of leftover breakfast meats and last-night’s leftover vegetables. Frittata is a perfect catch-as-catch-can meal that is infinitely flexible. The key is to not overload the pan with ingredients- also make sure you reserve some cheese to top the frittata just before the oven-finishing step.
- 6 eggs
- 1/4 Cup shredded cheese (pepper jack or cheddar)- divide in half
- 1T finely chopped leafy herbs (Parsley, Thyme, Sage, or Oregano)
- 1t minced chives
- 1/2 C precooked bacon or sausage crumbles
- 1/2 C precooked vegetables (broccoli, asparagus, or spinach)
- 1/2 C diced potatoes
- 2T butter or lard (I prefer bacon drippings)
- Salt and pepper to-taste.
- Preheat oven to 425 degrees.
- In medium size bowl, using a fork, blend together eggs, 1/2 of the cheese, pepper, and salt.
- Heat 12-inch oven safe saute pan (I prefer cast-iron) over medium high heat.
- Add butter to pan and melt.
- Add potatoes to pan and saute for 5 minutes or until tender.
- Add meat and precooked vegetables and toss until ingredients are warmed.
- Pour egg mixture into pan and stir with fork or rubber spatula, being sure to scrape the sides and bottom to cook eggs as evenly as possible. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
- Sprinkle with herbs and second half of shredded cheese.
- Place pan into oven and bake for 5-7 minutes, until lightly browned and fluffy.
- Remove from pan and cut into 6 servings
Serve on a bed of mixed field greens, top with chives. And don’t be afraid to experiment- Variety is the spice of life!