Eggs. Breakfast, lunch, dinner or dessert. You can put them in almost anything, they are such a versatile food. A super simple way to prepare them is in a frittata. I made this for breakfast the other day and it turned out really well. It would also be great for a weekend brunch or whenever you want to feed a lot of people. I made half the recipe but followed everything the same. I put sliced avocado on top which gave a nice creaminess when eating.
It is still a little cold here so I didn’t grill the veggies (maybe I should get an indoor grill) but it is warming up which makes me happy. Anyways, I just sauteed the veggies – asparagus, bell pepper and zucchini – in a pan with a touch of olive oil to soften them a bit. Once they cooked for a few minutes, I put them in my dish. Then I sprinkled on some sharp cheddar (instead of feta) and made the egg mixture. I used dried basil instead of fresh so I mixed it in at that point. It was super simple, not too many ingredients. It took about 20 minutes to cook – less time than in the cookbook because I made half the amount.
This frittata turned out nice and everything was well-cooked. It had a really nice flavour too from the seasoning and all the cheese.
Final thoughts: egg-celent way to switch up your breakfast