I am doing a post swap today with Leigh Anne over at Your Home Based Mom and we are talking breakfast. I LOVE breakfast and love to make it all the time for dinner. Head on over to Leigh Anne’s site to see what I have done and enjoy her yummy post here today. I am definitely gonna be making this!
Hello Real Mom Kitchen readers! I am Leigh Anne from Your Homebased Mom. I am so excited about the guest posting trade Laura and I are doing today. I met Laura earlier this year at a blogging conference and enjoyed spending time with her and getting to know her. I love just about every recipe Laura posts here at Real Mom Kitchen so I hope you will enjoy what I have to share. I began my blog almost three years ago! At the time I really had no idea what a blog was but I thought it sounded like a good idea so I figured I would give it a try! I love using my blog to share my journey to finding the pretty and delicious in life!
I am the mom of four children although I really should say adults as three of them have flown the coop and my youngest started her senior year of high school. I am NOT ready to be an empty nester!
We are celebrating and featuring breakfast ideas all this week over at Your Homebased Mom so I am excited to share with you one of our new favorite breakfast ideas. It makes a quick and easy breakfast and it works great for dinner too.
I love recipes that come together quick and let me use what I might happen to have on hand in the refrigerator. A breakfast frittata fits that description perfectly. It is an Italian version of the French omelet. I love omelets but often don’t have the time to make individual omelets for everyone. A frittata is one big omelet. Everything just gets thrown in with the eggs and cooked.
I like to use my cast iron skillet for cooking a frittata. I don’t know what it is about cooking in a cast iron skillet but it makes me feel like a real cook! You can use any oven proof skillet though.
Using my basic frittata recipe you can personalize it to your own likes and tastes.
But first, here are some of our family’s other all time favorite breakfast recipes:
Puff Up Pancake
Raspberry Cream Cheese Coffee Cake
Lemon Pancakes with Blueberry Compote
- 1 Tbsp vegetable oil
- 6 large eggs
- 1 C of some type of meat (ham, sausage, bacon, salmon, chorizo) etc.
- 1 – 1 1/2 C of chopped vegetable (onion, red peppers, green peppers, mushrooms, tomato, green onions, etc.)
- 2 Tbsp water
- 1/2 tsp salt
- 1/2 tsp dried herb or 1- 2 Tbsp fresh (thyme, basil, oregano etc.)
- freshly ground pepper
- 1 1/2 C cheese (cheddar, provolone, Monterey Jack, Swiss, Parmesan or any combination thereof) Reserve 1/2 C to used on top.
- Preheat broiler.
- In a large ovenproof skillet cook your meat (bacon, sausage, etc. except if you are using precooked ham) Remove meat from pan and set aside. Warm oil in the same large ovenproof skillet and cook your vegetables until tender, 6-7 minutes(if you are using tomato do not add this but just add it in with the egg and meat mixture at the end.) Add back in your meat and stir until warmed through.
- In a medium bowl combine and whisk together your eggs, water, salt, seasoning, pepper and 1 cup of grated cheese. Add in your tomatoes if using. Pour this mixture over vegetable/meat mixture in skillet. Reduce heat to medium low, cover and cook until your eggs are set. About 10 minutes. Be sure heat is not too high! When eggs are cooked sprinkle remaining 1/2 cup of cheese on top and place pan into oven under broiler until cheese is melted – about 1 minute. Let stand for 4-5 minutes. Cut into wedges and serve.
Here’s a couple of combinations we have made recently:
1 C ham, 1/2 green pepper, 1/2 red pepper, 3 green onions, basil, pizza blend cheese with a sprinkle of fresh Parmesan on the top.
1 C cooked ground pork sausage, 1/2 red pepper, 1/2 cup of onion, fresh basil, cheddar cheese
Other yummy things to add in: sundried tomatoes, bacon,asparagus, pepperoni, mushrooms. Get creative and use your imagination.
What’s your favorite thing to add into eggs?