When it comes to eating certain foods for particular meals, I’m not picky. I’m happy to have pasta for breakfast or cereal for dinner, it doesn’t much matter to me. As a kid it was my responsibility to make dinner for the family on Wednesday nights and I often made crepes stuffed with ricotta and blueberry compote, or some type of pancake or waffle. Frittatas, which are basically just the super lazy Italian version of an egg scramble, are a healthy and easy option for those of us who want breakfast for dinner. Though this seems like a pretty particular frittata recipe, you can just follow this basic frittata equation (and the method that I detail below), and you’ll end up with a winning breakfast or dinner.
Eggs + fresh or dried herbs + vegetable (X 5) + Cheese +Tasty Pork Breakfast Meat*
Perhaps one of the best perks of this work-week breakfast for dinner adventure? A slice of this frittata makes an amazing work-day breakfast that is super easy to transport to work without any additional subway baggage. I simply tightly wrap it in plastic wrap, and then pop it into a ziplock bag, and it’ll slide right into to my purse along side my iPad.
1 tbs grapeseed oil
1 portobello mushroom cap, diced
4 slices prosciutto, diced
2 scallions, thinly sliced
2 Roma tomatoes, seeds removed & diced
2 large cloves of garlic
2 large handfuls baby kale
1/4 cup kalamata olives, chopped
1/3 cup shredded manchego cheese
1 tsp dried rosemary (or 2 tsps fresh rosemary)
1 tsp crushed red pepper
Salt & pepper to taste
Preheat over to 350F. Heat grapeseed oil on high. Add prosciutto and cook until brown and fat is crisp. Stir prosciutto and add scallions, mushrooms, and grate garlic into the pan. Cook until mushrooms are soft and garlic is fragrant. In large bowl beat eggs, rosemary, crushed red pepper, salt, and pepper until thoroughly combined. Set aside. Add kale to mixture in pan and cook until kale is wilted. Stir in tomatoes and olives. Add eggs and cheese to pan and stir to combine until kale portobello mixture is evenly distributed. Let cook on the stovetop on medium low undisturbed for 3-5 minutes; until egg start to set. Turn off flame and transfer pan from stovetop to oven and let frittata cook for 12-17 minutes, until the surface of the eggs aren’t shiny and eggs are cooked through. Remove from stove and run a thin rubber spatula between the pan and the frittata, slowly loosening it from the sides of the pan. Let cool and transfer from pan by flipping it out into a large plate. Sandwich the frittata between two plates and flip the frittata once more so it is right side up. Slice as you would a pizza and serve with roasted yam wedges or roasted rosemary potatoes.
*Vegetarian Option: Omit the pork product and load it up with even more veggies and cheese