I can never spell the word ‘frittata’. Where does the extra ‘t’ go? Frittatta? Fritatta? How many t’s are in this thing?! I always end up googling it to find out which is right. They all look ridiculous to me.

However difficult they may be to spell, frittatas are a lazy cooks best friend. You can make breakfast for a crowd in one pan. You can make it once, and have breakfast for a few days. It’s excellent for a holiday brunch because, again, it feeds a crowd and it’s easy to make. You just pick ingredients, throw them in a pan, top it with scrambled eggs and you’ve got yourself a meal that looks pretty impressive.

This recipe came out of a need to come up with an easy breakfast recipe to include in a little book I was writing up for a friend. Someone who doesn’t cook a lot, and would need easy ran and go breakfasts sometimes. After I made it, though, it was super tasty and I decided I needed to share it. We can’t eat eggs and bacon everyday, after all. Ok, well…yes, we can, but it’s fun to mix it up. Plus, with the holidays coming up and family getting together, it’s always nice to have something in your back pocket that you can whip out, feed them all, and be super impressive in the process.

I like to use a cast iron skillet for this for a few reasons. 1) It goes right into the oven. 2) It cooks things beautifully and evenly. 3) It’s non-stick. Yes. Cast iron, when seasoned properly, is non-stick. I make scrambled eggs in mine all of the time. 4) It makes for an awesome presentaton. You can use any skillet that you can pop into the oven though. A 10 or 12 inched should do (you know you just giggled).

IMG_0001

Speaking of the holidays…Don’t forget to sign up for my email subscription by clicking here! I don’t send out tons of spam that you’re going to delete. I’ll only send you something when I think it’s worth your time. I get tons of email, I know how annoying they can be.  For November, I’m going to be sending you a Holiday eBook with some VERY simple recipes that you can use for your family breakfast, holiday parties, and even just a few fall-inspired recipes (like my Autumn Squash Soup and Bacon Meatballs).  I’ll also give you some helpful tips and tricks to staying on track during that time of year when it’s all you can do not to eat an entire plate of stuffing (No? Just me?).  This content is exclusive to subscribers, so get your tush on the list!


Italian Frittata

8 eggs
2 tbsp butter
1 onion, halved and thinly sliced
3 handfuls spinach
3 roasted red peppers, sliced
Handful fresh basil
2 tbsp oregano, finely chopped
Salt and pepper, to taste

*Fresh herbs are really best for something like this. You want the brightness, aroma and more delicate flavor you get with fresh herbs as opposed to dried ones. If you don’t have or don’t want to buy fresh ones, you can use dried instead. Just decrease the amount used to 1 tsp each.

Preheat oven to 400 F.

  1. Place large  (oven safe) skillet over medium-high heat on stovetop and melt 1 tbsp of butter. Add in the onions (some salt and pepper), and sauté until softened and slightly golden, about 5 minutes, stirring occasionally.
  2. Then, add in the fresh spinach, a bit more salt and pepper and saute until just wilted. This is also where you would add the fresh oregano (if using) or both of your dried herbs (if using). Remember to season again with some salt and pepper.
  3. Now, add in the roasted red pepper and sauté another 3 minutes. Add in the 2nd tbsp of butter and give it all a good stir. In a bowl, whisk the eggs together with the fresh basil and pour into the skillet over ​everything.
  4. Allow it to set on the stove top for 3 minutes, and then transfer into the oven. Bake it for 10 minutes, until the eggs are set and it’s just starting to turn a touch golden brown.IMG_0002
  5. Slice and serve it up with whatever your hungry heart desires. Bacon, avocado, sausage, fruit…the world is your oyster.