A really quick and easy breakfast dish is a frittata. A frittata is defined as an "unfolded omelet containing vegetables and/or meat". This recipe is one that I use for breakfast at our inn. I like it because the prep time is short and while it is baking in the oven, I can prepare my fruit course. It bakes at the same temperature as muffins so my oven can do double duty in the mornings. I also use Trader Joe's Roasted Peppers and Onions. For an innkeeper, every little bit of time saved is a blessing.
You can really be creative with frittatas. If you want to stick to the Italian method of cooking them, you would not include milk or cream in your ingredients and would have a flatter frittata. I sometimes like to add a bit of milk or lite cream because it causes the frittata to fluff up nicely. When it is done, the red and green peppers make it look very festive and beautiful.
Roasted Veggie Frittata
Preheat oven to 350 degrees
Thaw 1/2 bag of Trader Joe's Roasted Peppers and Onions
In an 8-inch square baking dish that has been spayed with cooking spray, layer the following:
-1/2 bag of Trader Joe's Roasted Peppers and Onions (you can roast your own the day before),
-Torn fresh basil leaves ( I like a lot but use the amount you like).
Whip 6 eggs with lemon pepper, sea salt, a pinch of onion powder, a pinch of garlic powder, a pinch of nutmeg, and about a quarter cup of light cream. Pour over veggies and basil. Sprinkle with the shredded cheese of your choice ( I use a blend of Gruyere and Swiss). Bake in a preheated oven for about 20 minutes or until set. Remove and cool for about 5 minutes.
I then cut the frittata into 4 triangles. I serve each guest 1 triangle of frittata with herbed tomatoes (recipe on this blog) and 2 mini muffins. This makes a wonderful, light and healthy breakfast.