Breakfast is possibly my favorite meal of the day. It could be because I’m a morning person. Or it could be because it gives me the energy to work out hard. Or it could just be that there really isn’t a breakfast food that I don’t like. Ok, so I don’t love quiche. And bacon and I sadly aren’t friends at the moment, but everything else is down right yummy. In fact, I love breakfast foods so much that I’ll often eat them for lunch or dinner. Take this crustless quiche/frittata recipe from my dear friend Lisa Reeve. It’s easy to make for one or for a crowd. It’s delicious. And it’s good for you. Even for someone such as myself who is really bad at cooking eggs (I get impatient. Shocking, I know.), this recipe is a fail safe.
Great on it’s own, you could pair it with an arugula salad with the World’s Best Salad Dressing for lunch or dinner or with Ina Garten’s “Irish Soda Bread” for a special brunch like Lisa just did for Easter. The options are endless. Here’s the basic recipe, but feel free to get creative:
Lisa Reeve’s Crustless Quiche/Frittata:
- Preheat oven to 350
- Wisk together 8-12 eggs depending on number of people. I use 2 per person. Wisk in Salt and Pepper to taste.
- Sauté veggies of your choice in a sauce pan with a little olive oil. I like shallots and spinach
- Add veggies to wisked eggs. Add grated Parmesan cheese. About 1/4 cup.
- Spray a glass pie pan with cooking spray.
- Pour egg/veggie mixture into pie pan.
- Sprinkle with cheese.
- Bake in 350 oven until eggs puff up and are no longer runny…about 15-20 minutes.
- Serve immediately!
Wow! Your friend sounds amazing!