Frittatas Forever

A Frittata is always our favourite go to breakfasts (lunch or dinner, also). It’s partially out of conveninence,  but we also just love them.We always have a million eggs, and you can literally throw whatever you want in them, so the variety is endless!

For this weeks Monday morning breakfast date we decided to stay home and make a meal, instead of heading to our usual neighbourhood café.  We use our Monday Dates as a chance to reconnect after a long work week, and we like to use it as an opportunity to plan the week ahead. We kept it simple with this frittata because mornings are not Tristen’s strong suit – but he’s a trooper and pulled through after cup of coffee… or three.

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Of course, breakfast wouldn’t be complete without a couple of buttery roasted potatoes, and maybe a couple of chunks of bacon to really make things serious. We added a simple little greens salad on the side as well, because everything in life is about balance.

 

 

This is a simple guideline for how we made this frittata, but your options are not just limited to chorizo, kale, and chèvre – that’s just what happened to be in our fridge this week. Play around with it and put in any of your favourite ingredients. We haven’t been disappointed by any combinations yet.

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Chorizo, Kale, and Chèvre Frittata
2 tbsp Olive Oil or Butter
1/2 Onion, diced
1/2 bunch Kale, shredded
2 Chorizo Links, sliced
12 Eggs
1/2 cup milk
1 cup goats cheese
salt, pepper, chili flakes

Preheat oven to 375f
On medium heat, in a nonstick pan or well seasoned cast iron skillet add the Olive Oil/Butter, sauté the onions until lightly caramelized. Add salt early to help draw out the moisture, and allow the onions to release their moisture.
Once the onions are nearly caramelized, add the kale and lightly sauté. to soften.
Whip the eggs and milk together, season with salt, pepper and chili flakes to taste, and pour it over the onions and kale. Stir to mix everything together, and add the goats cheese and chorizo.
Cook uncovered in the oven for approx. 20-30 minutes (depending how long it was cooked on the stovetop, and how large your pan is). You will know its ready when the middle has set and is no longer liquid.
Allow the frittata to rest and set for about 5 minutes before sliding it onto a cutting board.
Serve immediately, but it also makes a great snack for later.

 

 

 

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