We have made this breakfast frittata more times than I can count. The base recipe is pretty quick and simple but the prep time depends on the fillings you choose. For example, bacon or sausage filling should be cooked before you start the frittata. Greens could be cooked or not, depending on the greens.
- 4 large eggs
- 1/4 cup half n half
- Fillings of your choice! Some options:
- 1 small diced onion, 2 pan-fried breakfast sausage patties cut into bite-size pieces, 2 coursely chopped or thinly sliced jalapenos, 1 cubed parboiled potato, 1/4 cup shredded cheddar;
- 1 small diced onion, 3 slices thick cut bacon fried and broken into 1/2″ pieces, 1/4 cup cooked spinach leaves, feta cubed
- 1 small diced onion, 2 scotch-bonnet peppers seeded and finely chopped,
- 1 small diced onion, sweet potato cut into small cubes and par-boiled, bacon, feta
- Spices of your choice! Add a teaspoon or two each of hot paprika, sweet paprika, Guajillo Chile powder, mexican oregano, thyme
- 1/2 tsp kosher salt
- Freshly ground pepper
- Your favorite hot sauce for serving
- To a nonstick or cast iron skillet over medium heat, add the sausage or bacon to the pan and cook until done. Remove to a bowl and once cooled, cut into bite-size pieces.
- If using a potato or spinach, parboil the small cubes for 7 minutes in boiling water. You can do this concurrently with step 3.
- If the pan needs it, add a dash of olive oil. In the same pan, saute diced onion until nearly soft and translucent, about 10 minutes.
- If you desire a lower level of heat in the final frittata, add your hot peppers to the onions and saute for a few minutes longer. Remove the onion-pepper mixture from the pan and reserve in a bowl where you’ve set aside the meat.
- While the onion is cooking, whisk the eggs and half-n-half together in a small mixing bowl. Add the salt and any desired spices (experiment!).
- Shred or finely cube the cheese and set aside.
- Preheat the broiler to low.
- Set the pan over a burner at medium-low heat. Return the onion-pepper & meat mixture to the pan, stir a few times to evenly distribute. Crumble the cheese into the pan and then pour the eggs over it all. Do not stir.
- Let the frittata cook on the stove for about 4-6 minutes, or until you see bubbles start to appear on the surface and the eggs are starting to set.
- Move the frittata into the broiler and cook for between 2 and 3 minutes, careful not to burn.
- Remove from the oven and serve immediately, using a heat-proof spatula to separate the frittata from the pan.