Breakfast Eggcellence: The Frittata

Ah... the frittata. Deriving from Italian, German and Spanish cultures, the frittata is best described as a deep dish, open-faced omelet. It's easy (and quick!) to make and very versatile ingredient-wise. You can add your favorite meats and veggies to this dish to spice up the breakfast process. Today, we are going vegetarian, but check out tips at the end for meatier options. Make the most important meal of the day the tastiest with this great recipe! 

Ingredients:
 
2 tablespoon unsalted butter, separated
1 small yellow onion, diced
1/2 green pepper, diced
1/2 zucchini, cut and sliced into quarters 
1 clove garlic, minced
8 grape tomatoes, halved
1/4 teaspoon kosher salt
1/4 teaspoon pepper 6 eggs, whisked
1/4 cup milk
1/2 teaspoon red pepper flakes


Cooking Instructions:

Start your day with a little prep - dice, slice and mince those veggies. Set aside. In a medium bowl, whisk your eggs together with milk and red pepper flakes. Set this aside as well for late use.

In a 7- to 8-inch saute pan, melt 1 tablespoon of unsalted butter. Add your onion, green pepper and zucchini to the melted butter and coat by tossing the vegetables in the pan. Once the vegetables are cooked (about 8 minutes on medium heat), add the garlic and tomatoes. You want to add these last as they are delicate and will cook (and burn!) fast. Season with salt and pepper, letting the vegetables cook for about 3-5 minutes.

Turn the veggies down to medium heat and add the second tablespoon of unsalted butter, coating the pan. Pour the egg mixture on top on the vegetables. Spread the vegetables evenly throughout the egg mixture so everyone gets a bite! Don't be stingy. Cover the saute pan and let the frittata cook for 10-15 minutes. Make sure to peek at the under edges of the frittata as it solidifies. It should have a nice, brown look about it.

Tip! If it's getting too dark, turn down the heat. You can also (carefully) flip the frittata onto a plate and slip it back into the pan to cook the bottom. this shouldn't be necessary though. 

It's breakfast time! When the frittata is cooked, flip it onto a plate for serving. Cut it up into individual servings for 4-6 people you like to hang with. Be selective and eat up!

So much more!
The frittata is your oyster... or something along those lines. You can create a multitude of options for this great breakfast dish. If the carnivore is raging to get their breakfast on, cook the meat prior to adding it to the frittata. You'll only need 1/4-1/2 cup of meat for the frittata, add it after the vegetables are cooked and proceed from there. This is an amazing way to get rid of your leftovers! 

Healthy tip! If you're looking to save some calories, exchange the butter for olive oil. Still thoroughly enjoyable!