[recipe] Rest Frittata

I love the late-morning/no-schedule/books-to-be-read/coffee-to-be-brewed/miles-to-be-run feeling that I get during summer. I love that I can sit down and drink a cup of coffee without burning my tongue because I need to rush out the door, or that I can make a GOOD batch of pasta sauce because hallelujah, I don’t have to pack my lunch at 6 in the morning AND I’m not too exhausted to make dinner.

I love summer – but more precisely, I love times of rest. It just gives you a time to reflect and truly enjoy life for what it is in contrast to the hectic and chaotic schedule that we often find ourselves entangled in and unable to get out…

Well, today was the epitome of rest. I woke up at (hold for dramatic effect) 6:11AM. It was glorious. Usually I’m up at 4:50 (I know. Madness). But I woke up, made myself breakfast and ate that while sipping on coffee for an HOUR. I read books, I ran errands without feeling like the day could stand to be more like 30 hours instead of 24, and I cooked myself breakfast again for dinner (brinner?) just because I enjoyed breakfast so much that I wanted to relive it.

I decided to be ambitious today and cook something I’ve never done before – a frittata. Well, maybe it’s not so ambitious but I thought it was revolutionary. Eggs. In the oven. With veggies? It’s kind of like heaven on a plate.

Here’s my version (a healthier, veggie-full alternative), but the great thing about frittatas is that you can pretty much chuck anything in the frying pan and it’ll turn out amazing. As long as you like eggs. If you don’t… well, I don’t think we can be friends anymore.

Ingredients: note – I usually do my shopping and prepping ahead of time, so most of my veggies were already pre-steamed and frozen. 
2 eggs (with yolk)
2 egg whites
a splash of milk (actually didn’t use this, but wish I had!)
salt and pepper to taste
2 tsp olive oil
1/2 cup of steamed broccoli florets, chopped
40g of broccoli stalk (save these! they’re amazing when sautéed)
a handful of cherry tomatoes, halved
50g of spinach (boiled and drained ahead of time)
100g of oyster mushrooms, chopped
10g of shredded mozzarella cheese


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Beat eggs and eggwhites together with salt and pepper and milk. Set aside.
  3. In a frying pan (I used a relatively small pan because this recipe is only 2-3 servings), cook the veggies in the olive oil.
  4. When the veggies are relatively well-cooked (gotta eye this one), take your egg-mix and put in shredded cheese, mix – and pour the entire mixture into the frying pan. You should hear that wonderful sizzling sound (if you know eggs, you know what I’m talkin about).
  5. Let the eggs cook for about 30 seconds. Turn the stove off and stick the entire frying pan in the oven.
  6. Let the frittata cook for about 20-30 minutes. Check on it after 20 minutes to see if it’s done or not (it will depend on the size of your frying pan) – a good rule of thumb is to see if the egg is relatively firm – no jiggling!
  7. Take the frying pan out of the oven (careful – use an oven mitt!) and with a rubber spatula make sure that the edges come off the pan and carefully serve on a large plate!
  8. It would be great to garnish with some herbs or even some extra cheese at this point.
  9. Enjoy!

I love me some kick, so I of course used hot sauce. But again, frittatas are so flexible – just take your refrigerator and peruse the contents. You won’t be disappointed.

But most importantly, friends, take some rest for yourself. You’ll be glad you did.

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