Usually around here I focus on posting dinner or dessert recipes, but my go to breakfast lately has been frittatas. I love them! They are so simple to make and a great way to use up any extra veggies you have in the fridge. I’ll keep this post short and sweet (since somehow my posts I had scheduled for earlier this week got deleted!) and get right to it!
What You Need:
Olive Oil, butter, or non-stick spray to coat the pan with
Two eggs, beaten with a splash of milk
A handful of feta cheese
Salt and pepper to taste
Sour cream or plain Greek yogurt, as a topping
Salsa, as a topping
Scallions or chives, as a topping
The How To:
This recipe is pretty straight forward.
1. Over medium heat, coat the pan with olive oil and saute the garlic until golden brown.
2. Add the onion and zucchini and cook until translucent and slightly softened.
3. Pour the eggs, beaten with a splash of milk, over the vegetables.
4. Allow the eggs to cook for just under a minute and add the feta cheese. Salt and pepper to taste, but be aware that the feta will add a lot of saltiness, so don’t go crazy.
5. Cook the frittata over medium to medium low heat. You want the eggs to solidify as much as possible before flipping it so you don’t have a huge mess when you turn it over!
6. Flip it and allow the frittata to finish cooking all the way through until it is nicely browned. I love the way the feta browns and gets all crispy and salty. Yum!
7. When it’s finished cooking, top the frittata with salsa, a dollop of sour cream, and chopped scallions. Enjoy!
This recipe (if you can even call it that–it’s so simple!) is incredibly flexible, so substitute whatever veggies or cheese you have on hand or whatever you enjoy most. Serve this with a side of hashbrowns for a delicious breakfast!
Sorry things are a little out of order this week on the blog. I know I usually post my recipes on Tuesdays, but like I mentioned above, I had a little computer glitch. Thanks for your patience!