Of the many simple pleasures in life, an easy, eggy Sunday brunch is surely one of my favorites. As a student with limited time (read: motivation to get out of bed) and resources (read: limited fridge space), I was thrilled to pick up a handy breakfast recipe from none other than my mom. She’s been making stove top frittatas for years, adapting the recipe each time to whatever veggies she has on hand and what type of cheese is stashed away in the freezer. You can do the same, swapping out peppers for mushrooms or throwing in some leftover asparagus. It only takes one try to master the basic recipe, and then the flavor combos are endless.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 large onion
2 cloves garlic
1 tablespoon olive oil
1 green bell pepper
1 tomato, seeds removed
1 large handful spinach
1/2 cup milk
1 large handful shredded cheese
1.In a large bowl, whisk together eggs and milk. Set bowl aside.
2. Chop onion and roughly mince garlic.
3. Heat olive oil in a large skillet over medium-low heat. Add onions and garlic and sauté until tender and translucent, about 10 minutes.
4. Meanwhile, dice bell pepper and tomato.
5. Add bell pepper and tomato to skillet and cook until pepper is tender, about 5 more minutes.
6. Add spinach and cook until spinach is just wilted.
7. Add egg mixture evenly to skillet. Do not stir or whisk.
8. Sprinkle with cheese. Do not stir or whisk in cheese.
9. Cover and let cook for about 15 minutes or until eggs have set and cheese is melted.