Weekends filled with visitors, city explorations, and delicious eats are what summers are all about in my opinion. Then Sunday night rolls around, and while my heart and belly are full and happy, the work week lies ahead and I start to think of how to get back into my routine. Part of the routine for Danny and I is light, fresh eats that come together in a pinch. That's why I helped us both out and prepared a make-ahead frittata for breakfasts!
This recipe used ONE cast-iron pan and came together in only 20 minutes! You can determine the size of the frittata slices on your own, but I typically cut them into 6 pieces so we each have breakfast for half the week. And if you're still hungry, I suggest grabbing a piece of fruit, a yogurt, or a slice of toast to go with it- all great examples of how to create a more balanced and hunger-satisfying meal!
Caramelized Onion and Pepper Frittata
Serves 6, or breakfast for 2 for 3 days
8 eggs, scrambled
1 small yellow onion, cut in half and sliced thin
2 cups baby spinach leaves
6 mini sweet peppers sliced into rings, or 1 cup diced bell peppers
1/4 cup crumbled ricotta salata
2 tbsp olive or avocado oil
salt and pepper to taste
Pre-heat oven to 375 degrees. In a hot cast iron skillet (8-9 inch size), add 2 tbsp oil and onions. Saute until onions start to soften, then add peppers and continue cooking for about 10 minutes until both begin to caramelize. At this step, add small amount of salt and pepper to taste.
To cooked vegetables, pour in scrambled eggs and add in spinach. Gently stir so that spinach leaves begin to cook down and nestle into the eggs.
Let eggs cook without stirring and sprinkle ricotta over everything. Then remove from heat and place skillet in pre-heated oven. Cook for 5 minutes until eggs have set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
I recommend freezing slices individually if not eating straight away, then reheating in the oven when ready to serve. Egg-based dishes like frittatas last well in the freezer for 2-3 months.