I’m obviously obsessed with breakfast this week. I think I needed to balance out last week’s cookie explosion, though.
Things have been getting pretty stressful around here; midterms, impending graduation, etc. It’s pretty terrifying and I just don’t have the time, patience or let’s be honest, the self control to be baking. After all, stressed is desserts spelled backwards and having a few dozen cookies sitting around the Must Come Hungry kitchen right now would reek some serious havoc on my diet.
Frankly, I don’t think the cookies would get past their dough stage as I would most likely gobble them up before even being able to take a single photograph. It’s all about balance and I want to show you some other foods that I enjoy just as much, if not more, than desserts and cookies. I’ve always gravitated more towards the baking side of cooking anyway and I want to broaden my horizon to learn new, exciting things in the kitchen.
Like I’ve said probably a dozen times, I love breakfast at all times of the day. I’d probably enjoy a big plate of pancakes more at seven o’clock at night rather than in the morning. Breakfast for dinner is practically my go to meal because unless you’re having some crazy chocolate-peanut-butter-deep-fried french toast slathered with ice cream and chocolate syrup, it’s usually pretty healthy. Which brings me to my somewhat recent discovery; the frittata. It’s so easy, delicious and can serve a family.
The best part, it’s all done in one single pan – meaning less dishes for me. Any meal that equals less dishes is a winner in my book. I’ve always been intimidated by frittatas. The first time the boyfriend and I attempted to make one, we failed miserably. We ended up with a huge pan of scrambled frittata eggs; delicious, but not at all pretty. This one is easy, though, I promise and you can literally add any ingredients you want. Frittatas are like the kitchen sink of breakfast foods; just add whatever you want.
Western Style Frittata
1/2 med. onion, diced
1 med. pepper, diced (red or green)
1/2 jalapeno, diced and seeded (optional)
1/2 c. diced ham
4 egg whites
1/2 c. cheddar cheese, shredded (optional)
Preheat the oven to 400 degrees. In an oven safe, greased skillet or frying pan, add the diced onions, peppers, jalapeno and ham. Quickly stir fry on medium heat until slightly browned and tender, about 2-3 minutes. In a bowl, whisk together the eggs, egg whites and cheese (if desired). Feel free to use 8 real eggs instead of the whites. Pour the egg mixture into the skillet, over the veggies. Allow the edges of the frittata to set, about 3 minutes. Once set, move the skillet to the oven and cook for about 15 minutes until it’s completely cooked through. Slice into wedges and serve.