If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.
- 1 broccoli crown, broken up into florets
- 1/4 red onion, sliced
- 3 slices of bacon
- 1 TBSP olive oil
- 8 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1/3 cup milk (or heavy cream)
- 8-10 jalapeño slices
- 1 cup grated cheddar cheese
- Preheat oven to 425F.
- Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
- Cook until bacon is crisp (about 10-15 minutes).
- Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
- Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
- Cool frittata, cut into wedges and serve.
This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.
If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.
Photos courtesy of Miguel Solorzano Photography.