Frittata: Who Knew (IT WAS SO EASY!)

My latest find has been: grab and go breakfasts. When I read the Food Network’s article on “Fun & Fast Frittata Combos” I thought I’d give it a shot. A frittata, I found, boils down to: veggie, protein, cheese, egg. Pretty much in that order.

The Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-and-zucchini-frittata-recipe.html
The Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-and-zucchini-frittata-recipe.html

Since I can’t find the specific recipe online, this is what I did:
0. Prep eggs. Stir 8 eggs in a bowl with about 1/3 c milk. Set aside.
1. Choose a veggie (I chose a bag of spinach…the ENTIRE thing). Saute in oven friendly pot (I used our cast iron pot). Set aside in a bowl.
2. Cook protein. (I chose mild Italian sausage). Cook until done. Turn off the heat.
3. Evenly distribute protein and veggie in pot. Add cheese (I chose Feta).
4. Pour eggs over protein, veggie and cheese.
5. Cook over medium heat for 5-6 minutes (or until the eggs are partially set…essentially so that only the top 1/4″ of the egg mixture is the only thing moving when you gently move the pot)
– During this time, turn on your broiler to high.
6. Broil for 5″ from heat for 2-3 minutes or until browned and almost set.

I made this for George when I went on work travel. He had breakfast for the week!

Other combinations:
1. Feta, green onions, asparagus
2. 3 plum tomatoes (seeded and sliced thinly), 1/2 c fresh basil, 2 ounces crumbled goat cheese
3. Kale, 4 oz turkey italian sausage, 1/2 c chopped red pepper, 1 ounce feta cheese
4. Spinach, 2 cloves minced garlic, cooked bacon (or proscuitto) 1/4 c carmelized onions, 1 T chives, 2 ounces shredded Gruyere cheese

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