Frittata: Breakfast To-Go

This morning I wanted to make something that would be an easy grab-and-go breakfast for days that I just don’t have time to cook, which is most work days, that is when the frittata was created.

Frittata is originally an Italian dish. It basically resembles a crust-less quiche. Here in the US it is often known as the clean out your fridge meal. You can literally put any vegetables or cheeses in the mix and something great will come out. A few months ago I attempted to make a quiche with a quinoa crust and the egg came out so dry, it was barely consumable, so I was afraid that the frittata would come out the same way, but much to my surprise it came out incredibly delicious.

This recipe was super simple to assemble. The original was created by Ree Drumond of the Pioneer Woman show on Food Network, but I changed a few of the items on the list. Make sure to check out her original recipe HERE.

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Serving Size: 6-8


1 baked potato (to bake a potato just wrap it in tinfoil and place it in the oven (450 degrees) for 1 hour – 1 hour 25 minutes (cut into cubes)

10 eggs

8 mushrooms (cut into quarts)

6 asparagus (chopped)

1/2 of a large onion (chopped)

1 tsp red pepper flakes

2 TBS butter

Cheeses (all shredded or crumbled): 1/4 cup monetary jack, 1 triangle of The Laughing Cow swiss cheese, 1/4 cup havarti cheese.

Parsley to garnish


Preheat the oven to 450 degrees. On a baking sheet place the mushrooms and asparagus and drizzle them with olive oil, salt, and a little red pepper flakes (if you like spicy food). Then place the vegetables in the oven and let them heat for 9-12 minutes.

In the mean time combine the eggs and cheese in a bowl. Season with a little red pepper flakes, salt, pepper, and any other spices you prefer.

Take out a large oven-proof skillet. Heat up the stove to a medium-high heat and place two tablespoons of butter. Next add the onions. Let the onions sauté by stirring them often until they start to get a crispy golden brown color. Add the baked potato to the mix, add salt and pepper to season the potato, then add the vegetables. Then add the egg mixture and let it sit on the stove top for about a minute or so.

Lastly you will place the frittata in the oven for 10-12 minutes. Place parsley to garnish, and serve warm to your hungry family members, or cut into slices and store away as an on-the-go breakfast.


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