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Are you struggling with making breakfast? Challenged by pulling something together that is healthy, tasty and quickly prepared before you head out the door? Have you resorted to the drive-thru lane? I get it… those sous-vide egg bites at Starbucks are pretty delicious. They’re also pretty pricey.
You know that I love to pursue simplicity and pass along tips. Today’s tips are three tips “wrapped” into one.
- Enjoy a slice of your frittata for breakfast today… and freeze the slices for tomorrow and the next day and the next day and the next.
- To prevent freezer burn, wrap each individual slice of frittata in parchment paper or unbleached sandwich bags. This will make it easier for you to reheat in the microwave.
- Slip the parchment paper or bags into a Ziploc® brand freezer bag. And, because the frittatas will be in their own individual parchment wraps, you can reuse the Ziploc® brands for the next batch.
What if you’ve never made a frittata before? No problem! They’re really quite easy to pull together using leftover ingredients and pantry staples you most likely already have on hand. A quick search on GoogleTrends will quickly illustrate that egg frittatas are growing in popularity year by year. The reason? They’re healthy, tasty and quickly prepared. Just what you are looking for!
Frittatas can be prepared on top of the stove in a skillet, baked in the oven or grilled outside. To me the easiest way is baked in the oven in a greased pan at 350 degrees for approximately twenty minutes. I say this is the easiest way because all of your ingredients can be placed in the pan and you walk away until it is ready. In fact, you can make this ahead of time and reheat whenever you need it.
Some of my personal favorite ingredients for frittatas are eggs (of course!), sautéed onions, sautéed mushrooms, fresh spinach, leftover meat such as crumbled hamburger or beef summer sausage and grated smoked gouda. The goal is to use what you have and make your pantry work for you.
What are your favorite frittata ingredients?
Happy breakfast today… and tomorrow.
Eat well, my friends. Eat well.
Lyndi
