Breakfast
vegetarian
Photo Credit: Rachel Mayo
Breakfast Frittata
Don’t run! This isn’t as fancy as it sounds! Frittatas are a fun way to shake breakfast up and sneak some veggies in—so here’s your savory breakfast alternative to the sweet banana akara. (Or make them both on a hungry Saturday. Don’t let me stop you.)
15 mins
SERVES 3-4
INGREDIENTS
6 large eggs (enough to cover the ingredients)
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups baby spinach
2 cloves garlic, minced
1 cup shredded cheddar
1/2 lb ground breakfast sausage
Cast iron or other oven-safe skillet
DIRECTIONS
Preheat to 400°F.
Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl and set aside.
Cook the sausage in the skillet, on medium-high. Stirring occasionally, until browned.
Add the spinach with the garlic to the skillet and stir until wilted.
Spread the sausage and vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set (harden)
Place in the oven and bake until the eggs are set and begin to brown. (To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.)
Cool in the pan for 5 minutes, then slice into wedges and serve.
COOKING TOGETHER
KIDS' SOUS-CHEF DUTIES
Littles can help with shredding cheese, mincing garlic, measuring out the spinach, pouring the egg mixture into the skillet, and being in charge of cook time is where the littles can help here.
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