Per Serving: $0.82
You guys, I was thinking about making a frittata to use up the hodgepodge of veggies and leftover chicken in my fridge before leaving for Thanksgiving. We have, like, an embarrassing amount of food for people who are about to leave town for 5 days. I have to use it or freeze it or cry.
Anywho, I normally just make Paleo Egg Muffins because Zac likes sausage and bacon and I don’t really like them in my breakfast. (I’m coming around to them in general though.) But I was like, yo, we have roasted chicken, I’m down with that, let’s put my sturdy cast iron skillet to good use and make a happy frittata to share like a family. And I looked at my old recipe for Potato Breakfast Frittata, which I posted in February 2013, before I even really started blogging. And I cooked that thing for 40 minutes! That seems to be a crazy long time, right? So I’m like, no no no, this is going to take like 15 minutes. Wrong again! Magic number was 25 minutes + 2 minutes covered out of the oven to set the top eggs. I was winging it back then, and my old frittata recipe with a too-brown bottom shows it.
Do you know what this frittata could use? Tomatoes. MATERS. I’m really glad we’re not sweltering in 95º weather, and I’m even happier that I can use my oven while the sun is out, but I already miss tomatoes. We got the absolute BEST tomatoes from our CSA this summer, but I’m trying to be seasonal and so our fridge is packed (to the gills) with squash and swiss chard and cauliflower and potatoes and fennel and parsley and basically nothing else. I’m okay with it, really.
This Sunday, we don’t have any obligations. Zero. No plans, no tasks, no place we gotta be, no nada. Wait, except for Skyping with friends from around the world at 10:00. After that, nothing. In reality we’re probably going to cram as much work/laundry/errands into Sunday as possible so we can enjoy our Thanksgiving without too much work. But, we’re going to start the morning with a leisurely (10-minute?) breakfast of leftover frittata, avocado toast, and tea! And it’s going to be super! Happy weekend to you all and may all your frittata dreams come true.
- oil or butter for greasing skillet
- 1 sweet potato, cooked
- 1 cup chopped greens (swiss chard, kale, beet greens)
- handful of fresh herbs – parsley or basil
- 1 cup diced vegetables (we used onion and bell pepper.)
- 1/2 cup chopped cooked chicken (or any meat)
- 6 eggs
- 1/4 cup milk (can replace with more eggs)
- 1/4 cup shredded parmesan cheese
- salt, pepper, cayenne
- Preheat the oven to 375ºF.
- Grease a cast-iron skillet (unless yours is very well seasoned) with oil or butter. Slice the sweet potato into very thin rounds and layer on bottom of skillet. Sprinkle with a little salt and pepper. Top with greens & parsley, chicken, and chopped veggies.
- In a large bowl, whisk together the eggs, milk, parmesan cheese, and additional seasonings. Distribute evenly over the vegetables and meat in the skillet.
- Bake, uncovered for about 25 minutes, or until it looks mostly cooked. Remove from oven (or you could probably just turn off the oven), and cover with a lid for 5 minutes to make sure the eggs set on top!
- Wait at least 2 minutes before slicing or remove from skillet, then slice into wedges and serve. If freezing, wait until cool before wrapping and storing in freezer.
- Category: Breakfast, Lunch, Entree, Dinner, Appetizer