Italian Frittata

It seems like most weekdays we are running out the door as soon as the kids get home from school. Some days are busier than others and this is one of those days. We have to eat in shifts. But that doesn't mean I want the early or late diners to have crappy food. I try to plan a crock pot meal or something I can make in the morning or early afternoon and just warm it up or eat cool.

Frittatas are perfect for this! Not only are the packed full of protein but you can really make them however you want. And they are good hot or cold so it's no biggy for me to make it earlier in the day and serve it up whenever it's time to eat.

You really can do so much with a Frittata. I LOVE blueberry frittatas for breakfast. Choose your protein and veggies and mix in the eggs. All there is to it.

One of our favorites is this Italian one. My entire family likes it, which is pretty awesome when you're talking about 9 people!

Remember, I cook for a big family. If your family is smaller just half the recipe! This makes enough for us to have dinner and usually breakfast for me the next day.

Italian Frittata
14 eggs
1 lb ground pork
2 Tbsp Italian Seasoning
1/2 of a large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 Tbsp olive oil

1. Preheat oven to 425 degrees
     (if your skillet has a rubber handle, wrap it in foil)
2. Whisk together 14 eggs and 1 Tbsp Italian seasoning in large bowl
3. Heat olive oil in a large skillet over medium high heat
4. Once oil is heated, add in all your vegetables
5. Cook veggies until tender
6. Add ground pork and 1 Tbsp Italian Seasoning to the skillet
7. Cook until pork is done
8. Pour egg mixture over the pork and veggies and shake the pan a little so it settles
9. Using a spatula, pull the egg from the side into the middle until large curd start to form. Be sure NOT to mix it or you will just end up with a big egg scramble.
10. Shake the pan a bit again to settle the eggs and let it cook for a few minutes until the edges look done.
11. Move the skillet into the oven and cook for 15 - 17 minutes or until eggs are set. (When I make a smaller one for just a few people it is usually done in about 13 minutes)


When you take it out of the oven give the skillet a good shake and then slide the frittata onto a serving platter. Serve warm or cold! We will usually eat this with a green salad or with sliced tomatoes on top, and sometimes a fruit salad.

Enjoy!