Associate web editor Rochelle Bilow really loves breakfast. Sure, she’s a morning person by nature, but what she really digs about breakfast is that it’s an opportunity to start the day on the right foot. It’s a chance to eat something healthy, fast, and homemade. Here, she’s sharing her favorite hacks for easy weekday breakfasts.
For far too long, I have unfairly placed the frittata in the "weekend brunch" category. It's high-time for an apology (I'm sorry, frittatas), and a whole new weekday breakfast landscape.
Unlike scrambled or fried eggs, which are so needy and require constant monitoring, the frittata is just mixed together, placed in the oven, and forgotten while you take a shower, get dressed, and make lunch. It's great hot and fresh from the oven, room temperature, or even straight-outta-the-fridge cold, Plus, if you make a big enough frittata, you can eat the leftovers for lunch or dinner all week long. That's just smart planning.
For a large frittata, use a 9"- or 10"-inch pan and a dozen eggs. For a smaller frittata, use 4"-6"-inch skillet and anywhere from 4-6 eggs. Although you don't have to use dairy in a frittata, a splash of whole milk or a dollop of sour cream or plain yogurt will make it infinitely better. Just whisk it in as you break up the yolks.
There is one drastic but easily-avoidable frittata mistake you can make, and that's overcooking it. A properly-cooked frittata will be creamy and custardy in its interior. If it's spongy and dry, that means it's overcooked. Stay smart by setting your oven to a moderate temperature—350˚—and take it out of the oven when it's still a little wiggly in the center. It will continue to cook as it cools, so don't wait until it's fully set before removing it.
One last thing: The entire point of a frittata is the awesome add-ins. If you're going to make a naked frittata, you might as well just pour yourself a bowl of cold cereal. Here are 9 awesome ideas for a frittata worthy of your Monday morning:
Cheddar cheese + bacon + scallion
Mustard greens + fresh goat cheese + black pepper
Asparagus + garlic scapes or garlic + Parmesan cheese
Mushroom + leek + Fontina cheese
Ham + Swiss cheese
Fresh tomatoes + pesto
Ground pork + kimchi
Or, try this totally different way to get your egg on for breakfast: