A nice wedge of frittata with a side of ketchup. It’s a must in our home.
Winter Sunday mornings seem to follow a pretty steady routine in our home. Upon rising, we both work out, and then we have eggs for breakfast. Meat and Tater Man prefers to work out in a gym, while I’m the polar opposite, and do my exercise in the comfort of my own home, where no one can see how I look while I’m huffing and puffing. Not a pretty sight, mostly because I’m uncoordinated. And not so well groomed (I save that for the morning shower routine afterwards). And I also don’t like how my tummy flops out of my yoga pants when I’m doing my crunches. And I lack flexibility, which is a hoot when I’m doing yoga. I’m sure I can pose (and occasionally hold) the worst warrior stance on the planet. But other than that, I’m not really self-conscious. I just like to work out at home.
Here’s one of our favourite breakfasts. It’s easy, versatile, and quick to prepare. I can work out, then get this ready before Meat and Tater Man gets home, and still make time for a relaxing cup of coffee before he arrives. It’s a bonus when my daughter asks to help out, because I love seeing her get excited about creating what she’s going to eat. What kind of seasoning should we use for our frittata, I ask. “Hmmm…, how about Herbes de Provence?”, she replies, as though she’s given much thought to what would taste best with the ham and mushrooms. Regardless of how she came up with this, she was right, because it tasted fabulous. I love how the herb combination accents the woodsiness of the mushroom mixture.
Easy enough for your younger sous chef to assist in the cooking.
I’ve suggested mushrooms and shallots below, but feel free to customize it with whatever vegetables you like. You can omit the meat, or substitute bacon. You can add chopped tomatoes, leftover pasta, skip the cheese, or add some leftover cooked potatoes. You can use butter or oil instead of the bacon fat. Well, you get my drift. Feel free to be creative, and you can enjoy eggs like this in endless combinations anytime you want. Did I mention that leftovers taste great cold, right out of the fridge? Great for lunch box meals too. Oh, and if you choose not to season your frittata with Herbes de Provence like Gisele suggested, opting for another seasoning instead, or just good old fashioned salt and pepper, I won’t tell her. It’ll be our little secret!
Just out of the oven, and the eggs are perfectly set!
This frittata is great for breakfast, or any time of day.
Ingredients
- 1 tbsp bacon fat
- 4 oz mushrooms, wiped cleaned and sliced
- 1 large shallot, finely diced
- 1 tsp Herbes de Provence
- 1/2 tsp salt
- 2 slices leftover deli ham, diced
- 3 green onions, sliced
- 8 eggs
- 1/4 cup light cream
- Freshly ground black pepper
- 1 cup shredded cheddar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350F.
- In a large frying pan over medium heat, melt the bacon fat. Once melted, add the mushrooms and shallots and cook a few minutes. Add the Herbes de Provence, the salt, and continue cooking one minute more. Add the ham and green onions and cook for another two minutes.
- In a medium mixing bowl, crack the eggs ensuring no bits of shell get in the bowl. Add the cream, and season with a bit of pepper.
- Whisk the eggs until fully incorporated with the cream. Add the cheese, and mix gently with a large spoon or spatula.
- Turn off the heat from the stovetop, and gently pour the egg mixture over the vegetables in the pan. Using your spoon or spatula, spread out the cheese and vegetables evenly.
- Bake in the oven for about 12-15 minutes, depending on how hot your oven is, or when the eggs are set. I like mine a bit on the softer side (rubberiness is not a quality I seek in my egg dishes). Remove from the oven, slice into wedges and serve immediately.
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