Breakfast, brunch, lunch, or dinner; this frittata works for any meal. Whipping it up in an oven-safe skillet is a breeze, there's no flipping or crust required. Serve it with toast and cream cheese, for breakfast or with a side salad for lunch.
Eat. Run. Read
When I was 5 years old, my mama decided to get us chickens to supply our family with fresh eggs. She constructed a coop next to the shed in our backyard, and then took my sisters and me to the local feed store to stand on our tippy toes, inspect every chick in the cages, and pick out our new pets.
Mine was a black-and-white Plymouth Rock, Sister 1 had a reddish-brown Rhode Island Red, and Sister 2 picked a yellow Buff Orpington. We decided to name them our never-used middle names – Eileen, Elizabeth, and Allison. They were the first pets that were individually ours and it was all very exciting.
From then until very recently my family always had chickens, and always named them accordingly (i.e. Plymouth Rocks will always be “Eileen chickens,” etc.). And always having chickens meant that we always had an assortment of fresh eggs. As far as I’m concerned, eggs are one of the world’s greatest foods. I’m not super into cooking meat, so instead I eat about one egg per day and rarely get tired of them. Boiled, fried, scrambled, in omlettes, or frittatas – the possibilities are endless!
I made this frittata for my family’s Christmas morning breakfast. The ease to deliciousness ratio on this recipe is off the charts! And by that I mean it is super-delicious and also super-easy to make. It’s also super-easy to serve – frittata is good hot out of the oven, at room temperature, for breakfast or for dinner or in your lunch Tupperware the next day.