Wednesday, October 20, 2010

Keeping Breakfast Hot

Alarm. Snooze. Coffee, on a timer (genius). Walk dog. Shower. Get dressed, shirt needs ironing. The morning routine, totally relaxing right?  Amidst the chaos of trying to get out the door looking somewhat presentable with all of our wits about us, there has to be some sustenance.  We're not the skip breakfast type and we usually need protein to function as humans (and coffee too, let's not kid ourselves).

We eat a lot of eggs.  I never get tired of simple scrambled eggs, but like any relationship you have to mix things up to keep it hot.  Enter the frittata.  Traditionally, frittatas (quiche sans crust) have a lot of  milk or cream in them, and while they are decadent and delicious - they're not your easy paleo every day breakfast.  The best thing about a frittata, is you can pretty much throw whatever you want in them.




This week, I browned about 5 slices diced prosciutto and 1/2 sliced bell pepper in a pan. In a bowl, whisk eggs with a couple tablespoons of water, a couple very heavy pinches of salt and pepper, and sliced chives.  Pour into a baking pan, stir in prosciutto/peppers, and put in a 375 degree oven until the eggs are set in the middle. (I put some sliced heirloom tomatoes and basil leaves on top after it had been in the oven about 15 minutes so they 'float').  Voila. 

Try throwing in some ground beef, some onions, a can of green chilies...whatever meat, herbs and produce you may have on hand.  You might discover the newest addition to your morning routine. 


2 comments:

Bullitt said...

The frittatas are so convenient, and delicious. It's our gourmet solution to the morning "heat and go" routine. Simply genius!

Tammy said...

So excited to try this one out! Lov'in the blog Cass. :)

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