Hey Dope Women! It's the most wonderful time of the year! Family, food and so much fun is on the agenda for the remainder of the year. And when it comes to food, if you're the one in your family that does most of the cooking, you're probably tapped out when it comes to meals outside of Thanksgiving dinner, Christmas dinner and for those parties in between. But your family still has to eat right? RIGHT!! LOL NOT TO WORRY! We have you covered! We've partnered with Kennisha Flewellen, Chef, Caterer and owner of Counter Blessings, a catering company based in CT. And she's whipped up a delicious, quick and easy recipe that your family will love! So scroll down and be empowered to feed your families again! LOL
Are You Fueling Your Day?
We hear it all the time “breakfast is the most important meal of the day.” And the usual response is “yeah, yeah, yeah…” But it truly is! When we eat a good breakfast, we get the fuel we need to tackle the long hours of our tedious days. We could be moms, wives, employees, employers, students, or ALL of the above. Time isn’t always our friend so we try and find quick and easy ways to just throw something in our mouths. From yogurt & granola or bagels & cream cheese, to cereal or waffles and Nutella (come on…someone’s done it), there are a myriad of quick and tasty options. Some of us have even gravitated toward smoothies from breakfast and those are not a bad option. I LOVE smoothies. But sometimes, we want to change it up – have a little more texture in our meal. This is where the frittata can come in!
People hear frittata and think it is something fancy they either can’t make or don’t want to make. Trust me; I didn’t always know what frittata meant. I didn’t grow up eating “frittatas”. I could have my eggs scrambled, fried, boiled, or as an omelet. That was about it! And having an omelet was special and soon became a favorite because it was packed full of “stuff”- most times whatever was on hand. Some days it could be ham and cheese and others it may be tons of veggies, but it was usually covered in hot sauce! News flash…a frittata is basically the SAME THING! The eggs and the other “stuff” you were putting in your omelet can go in the frittata.
So now what? First thing you want to do is pick your ingredients. I like to do a protein – ham, bacon, or sausage and then pack in the veggies – onions, mushrooms, peppers, and sometimes a little spinach. And last but not least - cheese! The cheese is optional, but cheese and I have a special relationship that I just can’t break! And honey, this is a one pan meal! You can serve it with hot sauce, sour cream, or eat it plain. Add a piece of wheat or rye toast on the side…Girrrrrrllllll!!! The finished product is silky and flavorful. And the best part, you have now made breakfast for two for the week! Or you can proportion it into 10-12 servings, freeze half and have breakfast for this week and breakfast for any other time you in a bind! Enjoy and show your friends and family that you too can make a frittata!
Frittata Recipe
Makes about 8-10 servings
Ingredients
8 eggs, beaten
¼ cup of evaporated milk (can substitute with cashew milk)
1 green bell pepper, sliced or chopped
1 red bel pepper, sliced or chopped
1 yellow bell pepper, sliced or chopped
1 small red onion or ½ large, sliced or chopped
2 cups or shredded cheese (I like Monterey Jack or Cheddar)
½ lb. or protein/meat of choice (ham, sausage, or bacon)
1 tsp granulated garlic
1 tsp sea salt
½ tsp ground black pepper
Large skillet (14” one that’s deep preferred) or 9x13 pan
Cooking spray (optional)
Cooking Directions
Preheat oven to 350 degrees.
If using meat, cook in a skillet on medium-high heat until brown. Remove from pan and put to the side in a bowl.
Reduce the heat to medium. Using the same pan, add your onions and peppers, salt them, and cook on until slightly tender. Remove from heat and add to the bowl with the meat.
***If you are using spinach as well. Add a handful to the pan at this stage and continue cooking until slightly wilted.
In a separate bowl, add eggs, evaporated milk, and seasoning. Beat with a whisk until well combine and frothy (ßfancy way of saying covered in small bubblesJ).
Add the meat and veggies back to the skillet (this makes it one pot) or to a 9x13 pan if you didn’t have a deep skillet. Then pour egg mixture over the top.
Add shredded cheese over the top and cook in the oven for 30 minutes.
Allow to cool and then cut into 8-10 pieces.
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