Breakfast in our house is a scramble.
(Ha! Get it? I’ll wait…)
We need to prepare food for two active, hungry little almost-10-month-olds, and two active, often post-morning run, and hungry adults.
We usually stick to the basics: a scrambled egg, a pancake and some fruit for the girls, and a fried egg and toast or a green smoothie for the adults.
But we sometimes, usually on weekends, make something more special for ourselves—what Christopher refers to as “big breakfast”. This morning, we took our big breakfast and stuffed it in a frittata.
Frittatas are great because they come together in a flash and completely customizable. (See my bacon, green bean and Gouda frittata or my onion, herb and Swiss frittata.) Got leftovers? Stuff it in a frittata. Got some on-their-last-legs veggies? Stuff ‘em in a frittata. Got a bountiful garden? Harvest those fruits of your labor and stuff ‘em in a freakin’ frittata!
Alright, enough dilly-dallying. Here’s the recipe…
With hearty potatoes, sweet peppers and salty bacon, this scrumptious egg dish makes a filling and well-rounded breakfast, lunch or dinner! And really, what could be bad about eggs and potatoes covered in spicy, gooey pepper jack cheese?
1 tablespoon butter
2 large red potatoes, cut into quarter-inch cubes (We use this fancy schmancy chopper to get them perfectly uniform every time.)
1 medium bell pepper
1 small jalapeno, diced
4 ounces pepper jack cheese, shredded and divided
6 strips bacon, pan-fried or baked and chopped
Salt and pepper, to taste
Preheat the oven to 350 degrees.
Spray a nonstick, oven-safe skillet with nonstick cooking spray. In the pan, over medium heat, melt the butter. Add the potatoes and cook until starting to brown, 5-7 minutes; then add the bell pepper and jalapeno and continue to cook until the potatoes are tender and browned and the peppers are soft and their bite has mellowed, another 5-7 minutes.
Meanwhile, in a medium-sized bowl, whisk together the eggs, cheese (leave a few tablespoons for the top) and bacon.
Pour the egg mixture over the cooked potatoes and peppers, making sure to evenly distribute all the ingredients. Top with the remaining cheese, and place the pan in the oven. Bake the frittata for 15 minutes, or until the eggs are cooked through and the cheese is starting to brown.
Give this one a try. It’s a winner.