Eggs For Dinner: How To Make A Perfect Frittata

I love dinner for breakfast. Not just because I rarely get the chance to splurge on a big breakfast in the morning (usually its oatmeal arou...

I love dinner for breakfast. Not just because I rarely get the chance to splurge on a big breakfast in the morning (usually its oatmeal around here!), but because it makes it so easy to get a filling and nutritious meal on the table for dinner.

This recipe was in a recent issue of Food Network Magazine and I absolutely love it. I used an applewood smoked gouda cheese and it was absolutely perfect blended in with the mix of baby kale, spinach, chard and arugula. Its a fantastic way to get your greens without just chowing down on what tastes like a bowl of grass.

Frittatas are wonderful because its basically a way to make a giant omelette without standing over the stove. Plus they're really customize-able - you can add in whatever you have in your fridge! Some of my favorite additions are mushrooms (sauteed first), leftover cooked bits of bacon or sausage and basically any cheese. The gouda pairs really well with the hearty greens in this recipe, but if its not your favorite kind of cheese just add in whatever you like.

What are your go-to dinner for breakfast recipes?

Smoked Gouda Frittata with Winter Greens

Ingredients
12 large eggs
1/2 cup whole milk 

Salt and freshly ground pepper
4 1/2 oz. smoked gouda cheese (I used an applewood smoked gouda)
2 tablespoons extra-virgin olive oil
3 loosely packed cups of hearty winter greens (I used baby kale, spinach, chard and arugula)
1 tsp. garlic powder
1/2 tsp. dried rosemary (crumbled)

1/4 tsp. cayenne pepper

Instructions

Preheat the oven to 375 and whisk together the eggs, milk, a generous sprinkle of salt and pepper until well combined. Stir in the cheese and set aside while you prepare the greens.

Heat the olive oil in a large ovenproof skillet over medium heat (I used my cast iron skillet, which is basically nonstick at the point due to the seasoning). Add the greens, garlic, rosemary and cayenne and cook, stirring occasionally, until the greens are just barely wilted. Sprinkle lightly with salt and pepper before pouring the egg mixture in.

Stir the mixture once or twice to combine and let it sit for about 1 minutes (without stirring!) on the stovetop. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool at least 5 minutes in the skillet before serving.

This frittata is delicious with warm crusty bread or a side of breakfast meat.

Recipe barely adapted from Food Network Magazine

Click Here For The Printable Version