With summer finally going full throttle, we have a ton of extra eggs tossing about in the house. When my sister remembers to collect them, anyway. Usually she leaves them out in the chicken house for several days so that they can get properly…seasoned.
Then we lose several of the eggs to Ralphie. He’s the cat (but don’t tell him that–he’s convinced he’s actually a benevolent dictator). But every morning Ralphie is there, squeaking away whenever an egg appears. He can identify eggs in several forms: Broken, unbroken, in a carton, in a bowl, in the garbage…I could go on. Every now and then I enter the kitchen to find Ralphie pawing his way through the egg cartons on the counter. Somehow the dog gets the blame.
But despite Ralphie and the forgetful sister, there are still plenty of eggs left over. Dozens, in fact. And they all can be used to make beautiful breakfast frittatas.
So go ahead. Make this breakfast fritatta. Eat any leftovers for lunch because it’s good cold too. Make all the ingredients ahead of time so all you need to do in the morning is put it in the oven. Then discover that eggs and veggies are actually really good.
1 medium-sized zucchini
1 potato, peeled and diced into 1/4″ squares (optional–if you don’t eat potatoes, leave it out)
About 8 cherry tomatoes, sliced
About 1/2 cup spinach, loosely packed
1/2 of a red pepper, chopped
1 pre-cooked large sausage (I used Italian sausage, breakfast sausage or garlic sausage would also work)
1/2 cup of cheese, loosely packed (optional if you can’t have dairy)
1/2 teaspoon fresh oregano leaves (if you don’t have fresh, use dried)
1/2 teaspoon fresh rosemary leaves, chopped (if you don’t have fresh, use dried ground rosemary)
1/2 teaspoon salt
1/2 teaspoon pepper
8 large eggs
1/3 of a cup cream or coconut milk
Grease a 8-10 inch pan with olive oil or butter (I used a cast iron fry pan, but a glass baking pan would also work). Size does not have to be exact. Preheat the oven to 350 degrees F and put the pan in the oven 10 minutes before you’re ready to pour the frittata into it.
Prepare all the ingredients: chop the zucchini into thin slices, fry the potatoes in butter or oil (this can be done the night before) slice the tomatoes, pepper, and sausage. Grate the cheese.
Note: All of these ingredients (except the tomatoes, because they will lose flavor) can be chopped up and prepared the night before so they are ready to go into the mix.
Crack the eggs into a medium-sized bowl. Add all of the ingredients and stir gently until combined (be careful not to crush the spinach and tomatoes).
Pour the mixture into the prepared pan. Place in the oven and bake for about 25-35 minutes (time will depend on the size of your pan and thickness of frittata), until the center of the frittata is set, a knife inserted in the center comes out clean, and it is lightly browned on the top.
Enjoy for breakfast, then refrigerate and eat the rest for lunch! It’s good hot or cold.