A frittata is maybe the easiest way to make a fancy breakfast. They are so easy and so good. Recently I discovered that you can cook a frittata in one pan too, which is a game changer over here (I’m all about less cleanup). I use a seasoned cast iron skillet similar to this one for this recipe. I used broccoli, pancetta and goat cheese for this because that’s what I had on hand. You can use any veggie and meat combo, though (bacon and potatoes? Ham and bell peppers? The options are endless). This will make four to five small servings or two to three larger breakfasts.
Other ways to prepare this breakfast
If you have a large group, perhaps for an Easter brunch, double it and cook it twice as long in a larger pyrex like a casserole. For a more decadent brunch, add some extra goat cheese on top and sprinkle with fresh chives. You can also make this in a pie crust for more of a quiche-like dish.
One onion, chopped
About a cup of broccoli florets, chopped
One 4 oz package of diced pancetta
Three tablespoons of grass fed butter
Salt and pepper, to taste
Two cloves of garlic or a half teaspoon of garlic powder (optional)
About 1/4-1/2 cup goat cheese crumbles (optional)
Melt the butter in the pan, then sauté the onion until it is soft. Add the pancetta, then the broccoli, and cook about three minutes, stirring frequently. Add the garlic, if you are using it, and let it cook for about a minute. Whisk the eggs with the salt and pepper, and pour the mixture over the veggies in the pan. Allow the pan to sit on medium heat for about 90 seconds, then add the cheese evenly on top. Place the whole pan in the oven (preheated to 350) for ten minutes. Allow to cool for about five minutes before serving.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.