Saturday Morning (Lazy) Breakfast

This morning was a lazy one, to be sure. While we woke up at a decent time and had an early morning coffee, I spent the rest of the morning reading the news and catching up on e-mail while Jared played video games (again). It wasn’t until 11 or so that we even thought about eating.

Mornings like this are wonderful and a luxury, so why not have a wonderful and luxurious breakfast to go along with it? This frittata, which you could make in any number of ways, is delicious with it’s sweet red peppers, creamy, tangy feta cheese, and rich eggy custard. It also makes a great dinner alongside a simple green salad.

Enjoy!

Red Pepper and Feta Frittata

6 eggs
3 T. half and half or milk
1 t. warm water
Pinch of kosher salt
2 T. butter or olive oil
1/4 c. finely chopped red pepper
1 small shallot, minced
1 garlic clove, minced
Black pepper, to taste
1/4 c. crumbled feta cheese
1/4 t. dried oregano or 2 T. fresh parsley, minced

• Turn on oven broiler to high, and place oven rack to highest position for broiling.
• In a medium bowl, whisk eggs, half and half, water, and salt until well combined. Set aside.
• In a broiler-safe nonstick skillet over medium heat, melt butter until foam subsides (if using oil, wait until oil is glossy and hot).
• Add shallot and red pepper and saute until soft and shallot is translucent, about 1-2 minutes.
• Add garlic and saute another 30 seconds.
• Add egg mixture and stir to evenly incorporate pepper mixture into the eggs. Turn heat down to medium-low.
• Let cook without stirring for 3-4 minutes or until the eggs are cooked about halfway through. The mixture on top will still be very wet and uncooked.
• Transfer pan to the oven and cook under the broiler for about 2-3 minutes or until the eggs are puffy and cooked through. For the last 30 seconds, top the frittata evenly with feta cheese.
• Remove from the oven and let stand for 30 seconds.
• Using a rubber spatula, loosen the bottom of the frittata from the pan by running the spatula around the sides and bottom.
• Slide the frittata out onto a serving plate, sprinkle with black pepper, dried oregano or parsley, and slice into wedges. Serve.

I served this frittata with challah toast topped with a sprinkling of olive oil and dijon mustard. Delicious for a slow Saturday morning. Then I went out and mowed the lawn…that part was not so much fun.

Enjoy!