Sometimes, on the weekends, there is that rare morning when I get to take time fixing my breakfast. And then if my good luck continues I get to sit and lazily enjoy my breakfast, usually while watching some morning news or reading something on my phone. But that is not the norm. The normal routine doesn’t include a lot of time for breakfast. So the question becomes, how do you still manage to eat a filling breakfast that is going to provide you with some good morning energy when you don’t have a lot of time? I’m always happy when the answer to that question becomes Frittata. Today we are going to share one of our favorite Frittata recipes that we make a lot, Ham and Swiss Chard Frittata.
A Fritatta is a flat italian-style omelet. Like an omelet you can put just about anything you want into a Frittata, but cheese seems to be a must for most frittatas, as does a veggie of some sort. But get as creative as you like: over at the Endless Meal this Curried Sweet Potato Frittata includes sweet potato, baby kale, goat cheese, curry powder, and some other fun ingredients. Or if you’d prefer, over at Baker by Nature you can learn how to make Smoked Salmon Frittata. Whatever ingredients you choose, the traditional method of making Frittata often involves a cast iron skillet or a large baking dish — one of the advantages the Frittata holds over the traditional folded omelet is that it can easily be made to serve a larger number of people. The traditional skillet approach usually results in wedge-shaped portions (like pie slices), but if you stray from the norm you can do your own thing as is the case with these Mini Southwestern Frittatas.
In our house we follow both the traditional and untraditional approach to Frittata. We love to make this Zucchini Frittata the traditional way, but we also sometimes make mini Fritattas. In both cases one thing we really love about Frittata is that you can make it in large batches and then you have an easy breakfast you can just pull out of the refrigerator and reheat the next few mornings. You can’t really have an easier breakfast prep wise than Frittata leftovers and easy scores big points in our house (and in a lot of homes I’m sure).
My morning routine usually consists of exercise, a little reading and writing, and then preparing breakfast for 3 little humans and prepping them for their day. So if I have 10 minutes for my own breakfast I’m lucky. On mornings when we have Frittata leftovers I don’t have to worry about finding time for a quality breakfast. Love it! It’s definitely one of those meals where you know the prep work is going to benefit you in the days to come when you’ll have leftovers that are working for you.
- 1 T . olive oil
- 1 T . butter
- 6-8 large swiss chard leaves , stems removed and chopped up
- ½ a large onion , diced, or 2 small shallots, diced
- ½ c . ham , chopped
- 6 eggs
- 1 T . half and half or whole milk
- ½ c . fontina cheese , diced or shredded
- salt and pepper
- Melt olive oil and butter in a nonstick pan.
- Saute onions and chard stems for several minutes.
- Add ham and cook for an additional 2 minutes.
- Add chard leaves and cook until wilted.
- Remove from heat while prepping eggs and cheese.
- Whisk eggs, then whisk in milk, salt and pepper.
- Return pan to heat and add egg mixture.
- Sprinkle the top with cheese.
- Cook until set (about 4 minutes).
- Then put pan under broiler for several minutes until top is browned.
- Depending on the pan you use and size of your broiler, you may need to wrap handle in foil. Be very careful to use a hot mitt when removing pan from oven and when removing frittata from pan.
- Let frittata sit for 1-2 minutes in pan, then run spatula around under the frittata and slide onto a plate.
- Cut and serve.
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