Sunday, March 4, 2012

Quick & Easy Breakfast: Frittata

So I woke up this morning feeling rested. Yesterday I felt like I was going to get sick, but this morning it seemed like it might have all been a tease. Turns out I was wrong. Very wrong.

All I want to do is lie in bed and watch TV, read do nothing. Yet I have to study. I have a midterm on Tuesday and a couple of things due before Spring Break--about which I will blog in a future post.

Anyways, it's time to take a break and what better way than to blog about my breakfast from when I was feeling fine. Oh and after this short post, I am putting my pajamas on and (hopefully) crawling into bed.

But before that let me tell you what a big fan I'm of frittatas. They're super easy and quick to make. Also, you can basically add any veggie or herb and play around with the taste; add some cheese and it becomes a heavenly dish. Enjoy!

Bell Pepper & Leek Frittata (adapted from Epicurious)
Makes 4.
Active time: 10 minutes. Total time: 25 minutes.

  • 2 tablespoons olive oil
  • 1 cup sliced bell peppers
  • 1/4 cup sliced leek
  • 4 whole eggs
  • 4 egg whites
  • 1/2 grated swiss cheese
  • 2 tablespoons chopped cilantro + more for garnish
  • Salt and pepper
  1. Preheat oven to 425 F. Spray 4 small cooking dishes or ramekins with cooking spray. 
  2. In a large saucepan, heat oil over medium high heat. Add peppers and leeks and sauteed until slightly browned, about 5 minutes. Remove from heat.
  3. In a large bowl, whisk eggs and whites together. Stir cheese, cilantro and pepper/leeks and mix well. Season with salt and pepper.
  4. Divide into prepared baking dishes and bake until center is firm, about 15 minutes. Serve immediately

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