You wanna know what despair tastes like? Try eating four Jolly Ranchers for breakfast. The sad thing is, I love breakfast. I dream about sitting on the patio in the sun, relaxedly eating a giant plate of pancakes that are slightly crispy around the edges from having been cooked in really good butter. I dream about mornings spent poring over the newspaper with a plate of french toast, perfectly eggy with just the slightest hint of cinnamon, within arm's reach. Oh, and lets not even get into my love of beef bacon. Unfortunately, breakfast generally consists of me inhaling a cold piece of toast washed down by a luke warm mug of coffee as I run out the door hoping I'm wearing matching shoes. Don't ask.
Needless to say, my crazed morning routine means I often end up buying breakfast on my walk to the office. Allow me to introduce Exhibit A- scrambled eggs, roasted potatoes, and "sourdough" bread. I'm not really sure when wheat bread changed its name to sourdough, but really wheaty, you're not fooling anyone. Oh, and why is the bread taking up most of this picture? Because sadly, it was the best thing on this plate. The eggs were rubbery and the potatoes were so dry, it was clear they were reheated from three days ago.
Oh, and the punchline? Wait for it... The breakfast plate cost $12. I get that most of this horribly inflated price is the cost of labor but really, who the heck is making this breakfast? Donald Trump?
Needless to say, this warranted my own solution for breakfast. Enter, the frittata. Serve it with a fancy salad (none of that ridiculous iceberg lettuce business, this is purely frisee territory) for a ladies brunch date, or a giant hunk of crusty bread for a comforting weeknight dinner. It is quick to make and totally customizable in about a million different varieties, limited only by the contents of your fridge and pantry (and your diabolically genius mind, of course). Caramelized onion and roasted red pepper? Yum. Asparagus and gruyere? Awesome. Corn, roasted jalapenos, and black beans? Hello! Seriously, I have yet to try a bad combination.
Our current favorite frittata happens to be a spinach, roasted garlic, and mushroom version, topped with a bit of uber-sharp cheddar. And when I say our, I mean our. The little man devoured two giant pieces last week, prompting the hubster to send me a rather desperate email titled, "Frittata for dinner plan has been thwarted."
Make a giant frittata on the weekend and you have a fantastic meal with plenty of delicious leftovers* for quick weekday breakfasts.
* Please note, leftovers are not guaranteed.
10 crimini mushrooms, sliced
2 1/2 cups spinach leaves, torn
4 garlic cloves
1/2 cup whole milk
Salt and pepper to taste
To roast garlic, remove any loose outer layers from whole head of garlic. Trim 1/2 inch of the top of the head of garlic so you can see the cloves of garlic. Please trimmed head of garlic on a large piece of foil. Fold up the edges of the foil to create a pouch, drizzle garlic with oil, and scrunch up the foil pouch to completely wrap the garlic. Place pouch on a cookie sheet and bake at 400 degrees for approximately 30 minutes. Remove garlic from oven and let cool. Squeeze roasted garlic cloves out of their skin. Note you will need approximately 4 roasted garlic cloves (mashed) for this recipe. I generally squeeze the rest of the cloves out in a glass jar, cover with oil, and save in the fridge for quick pasta recipes, stir frys, and impromptu garlic breads.
Drop the oven temperature to 350 degrees.
Heat saucepan and cook spinach until wilted. Push spinach to the side of the pan and cook mushrooms. Add the four mashed garlic cloves to the pan and stir vegetables together. Season vegetables with salt and pepper.
In a separate bowl, beat eggs with milk.
Drizzle oil around the edges of the pan containing the vegetables. Carefully pour the beaten eggs around the vegetables, lifting vegetable mixture to ensure egg mixture runs underneath. Cook on low heat until edges of eggs are set (approximately 5 minutes).
Move pan to the oven and bake covered, for approximately 8-10 minutes until the eggs spring back when touched in the middle. Top with shredded cheese and broil until the cheese is browned (approximately 2 minutes). Remove the hot pan from the oven and allow to cool.
Carefully lift the frittata out of the pan (I often flip it out on a plate and then flip it on another place to ensure the gorgeous browned cheese is on the top). Slice in to 8 slices.