I have to admit that I'm not into casseroles and egg bake dishes. IT seems a lot of people love these for breakfast, especially here, but even though I need something healthy and filling- often these just get too heavy for me. So, I like the ease of frittatas. My mama makes a mean breakfast quiche so I like to think frittatas as the easier to deal with cousin to a quiche. No crust, just eggs, some veggies, a bit of cheese, the oven, set the table and pour your coffee, and voila! Breakfast! (I might also mention what you probably already know, it's a yummy way to sneak extra veggies into everyone's diet!)
As an ode to spring, let's keep this light and bright- some lemon, some tarragon, and some asparagus. You can make this as light or rich as you prefer. I prefer egg white frittatas with a bit of feta or parmesan, Nolan loves them with full eggs, heavy cream, and LOADS of gruyere or cheddar. So again. Think of this as a template. And after breakfast, take a look at this neat project I saw for a fun nature walk with your family!
Spring Veggie Frittata
-6 eggs, egg whites, or egg substitute (Usually the package will tell you how much to measure out to equal an egg and you go from there)
-2 cups of chopped and lightly sauteed veggies (I usually do a shallot, 2 cloves of garlic, asparagus thats had the ends snapped off and cut into inch pieces, and some diced yellow bell peppers)
-1/3 cup fat free half-n-half, skim milk, or cream (your preference)
-1/3 cup of feta, mozzarella, cheddar, whatever you've got in the kitchen
-Whisk up eggs with cream, salt and pepper, and some herbs. Heat your oven to 350 and spray an oven safe skillet (or baking dish is fine) with nonstick spray.
-Stir your veggies into the egg mixture and pour into skillet. Cook for 15020 minutes until center is a bit jiggly.
-Top with cheese, cook 5-10 more minutes so cheese is melted and bubbly and center is set. Pull out and let cool a few minutes before slicing and serving. Have a wonderful day!