Life can get pretty hectic when you have a family made up of two business driven parents and very active kids.
I have a very creative side, and aside from using it in dentistry, it has leaked out into the rest of my life through cooking. About seven years ago I made a commitment to make a hot family meal every day. Getting us all together is not an easy task, so breakfast was the obvious choice for some quality family time.
Here is a quick family favourite that puts a twist on a classic bacon and egg breakfast. I call it a Frittata but the kids call it an egg pizza. Whatever you call it, we all love it.
The best part is that it can be used to clear out the fridge of any little bits of left over veggies or that last slice of ham left over from making lunch sandwiches. The ingredient list is a suggestion. Use your imagination and get creative. Try chopped tomatoes, broccoli, asparagus etc.
- 1 Tbsp. (18 ml) grape seed oil
- 2 cups (455 ml) chopped spinach
- 1/2 cup (113 ml) chopped peppers
- 2 Tbsp. (36 ml) chopped onion or green onion
- 1 cup (227 ml) chopped ham, bacon, turkey bacon or back bacon
- 1 cup (227 ml) grated Cheddar, Swiss or Feta cheese
- 8 whole eggs
- 4 egg whites
Heat oil in an oven-friendly skillet on medium heat. When hot, swirl the pan so the oil gets up at least an inch of the sides of the pan. Cook the meat and the veggies together until the veggies start to soften. You will be amazed how much that mountain of spinach will shrink down.
Spread the contents evenly across the bottom of the pan. Beat the eggs with a fork and pour gently over the meat and veggies. Let stand on medium heat without stirring until the bottom looks white through the raw egg on top.
Place the skillet under a hot broiler and watch until the top skins. The frittata will start to shrink away from the sides of the pan if you have oiled up the sides.
Take out of oven and place cheese in a decorative pattern on the top (I like a checkerboard or sunburst) and replace under the broiler till just brown and cheese is melted.
Let cool for two minutes and the frittata will continue shrink away from the sides and firm up. Lift it out onto a breadboard and cut it and serve it like pizza… for breakfast!