14 minute Skillet Frittata
In a breakfast lull? Here’s another fabulous breakfast to add to the list. I have been wanting to make a frittata for some time now, but as they all involved baking for prolonged periods of time, I never got around to doing it because I am always so hungry and impatient in the morning. I either have to be running out the door too quickly, or slept in and woke up too late on the weekend and can’t cram food in my mouth fast enough.
One day, I thought… why can’t you make a frittata on the stove? Sure enough… it’s a thing! It cooks in half the time (or less) and doesn’t require a big clunky baking dish, large batches, or heating up your whole house with the oven.
Although it seems like the same basic ingredients as omelets, this breakfast can be cut into pizza shaped slices and BOOM! – instantly makes eggs and spinach a whole lot more fun first thing in the morning. Give yourself just 15-20 minutes from stepping foot in the kitchen to sitting down and eating to put this puppy together. AND you can be getting ready or doing something else for most of that time, since you just let it sit on the stove! It’s almost easier than making an egg scramble.
GF, DF, SF, Vegetarian, Paleo
- 4 eggs
- 1 strip of bacon (exclude for veg.)
- 1/2-3/4 bell pepper
- 5 cherry tomatoes (quartered)
- 2 handfuls of spinach (chopped or torn)
- 1/4 C milk
- 1 Tblsp fresh herbs – ie: basil, cilantro, parsley, thyme
- 1 tsp salt
- Optional: pre-cooked chicken breast (I do this the day after I make a baked-chicken dish and save a cooked breast)
- Optional: salsa
- Optional: roasted veggies
- I love to throw in some sweet potatoes, butternut squash, zucchini, white potatoes, and whatever else I have. The trick is that they take longer to cook, so I just add my roasted veggies for the week. Alternately, you could boil some chopped potatoes (sweet or white) on the stove and then add them in, which I have also done. If you do this, just add them when you throw the eggs in.
Extra supplies: medium to large pan with lid
- Cook the bacon if not already cooked (I make mine in big batches, keep in the fridge and then just put one in the toaster oven to heat & crisp).
- Begin with a tablespoon of coconut oil in a pan and heat on medium.
- Chop veggies (except spinach) into small pieces and sauté for a few minutes until can be pierced by a fork.
- Lower the heat to low. In a small mixing bowl, crack the eggs, scrambling them with a fork and add bacon pieces, milk, spinach, and optional chicken and stir. Pour into pan with the veggies and swirl until mixed throughout.
- Cover with lid and let cook for 12-14 minutes (I have my heat on level 2, on a 10 point scale) If you set it to a bit higher, but still low heat, you could shorten the time to 10 minutes. You will know it’s done if the top is set, not runny, and cut into the middle with a knife.
- Remove from heat. Cut into 4 piece “pizza slices.” Optional: top with salsa.
This will make 4 servings, that I supplement with a smoothie, potatoes, toast, or fruit. Okay sometimes a pancake, you got me. I just love breakfast.
Leftovers: This will keep in the fridge in an airtight container for several days. I just heat it up in the microwave for a minute and it’s a really nice, fast breakfast that is made the day or two before!