Breakfast Frittatas!

Deep Dish Frittata

 

People often complain that they get sick of eggs every day for breakfast.  I personally cannot relate- I can eat eggs any time, any way!  Scrambled, poached, fried, in egg drop soup, on French toast, deviled, boiled..But an all time favorite of mine is the breakfast frittata. I make them in a spring form pan, make them very deep dished with plenty of veggies…and have breakfast already made for several days!   With a serving of fruit or coconut milk yogurt..they are a perfect breakfast!

Deep Dish Breakfast Frittata

Makes 8 slices

1/2 cup butter
2 whole potatoes- washed, grated
1 Vidalia or Spanish onion- diced
1 red bell pepper- matchstick cut
1 yellow pepper- matchstick cut
1/2 pound mushrooms- sliced
1 1/3 teaspoon thyme (or dill if you are using smoked salmon)
20 organic eggs
6 ounces rice mozzarella (optional)
10 slices bacon (optional or leave out if using smoked salmon on top of already baked Frittata)
salt and pepper to taste

1)  Sauté, mushrooms, onions, peppers and herbs until softened. place grated potatoes on top of other veggies AND DO NOT STIR!  turn to low, cover and let simmer 10 minutes. Season with herbs, salt and pepper.

2)  Prepare a spring form pan with foil just as if you were doing a cheesecake. Spread grated potatoes mixture in your buttered spring form pan.

3)  Add grated cheese, then pour eggs over it. Bake at 350° until eggs are done. Approximately 25 to 35 minutes, until eggs are just set in the middle.

I offer these on the Meal Delivery Service for my clients to have for breakfast.


One Comment on “Breakfast Frittatas!”

  1. Amanda says:

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    Like


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