MY EASY BREAKFAST FRITTATA!
“They” say; the most important meal of the day is breakfast. Therefore, it should be sustainable enough to do its job, to “break” the overnight fasting, smile. I guess this one will work, don’t you think?
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $5.35 or $2.68 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
4 eggs whisked (.80)
1 small Roma Tomato chopped (.35)
1 c. Spinach lightly chopped (.35)
2 colored small peppers, chopped (.20)
4 pre-cooked Breakfast links sliced small ($1.00)
1 tbsp. Angie’s basting olive oil (.40)
¼ c. Milk (.15)
1 tbsp. Sour cream (.10)
¾ c. Mozzarella cheese ($1.00)
¾ c. Mexican Four cheeses ($1.00)
Salt and pepper to taste (.0)
1 sliced scallion to garnish (.0)
Preheat the oven at 400 degrees. Prep and cut all the ingredients as listed.
Add the basting olive oil to a cast iron skillet and then add all the veggies and breakfast links.
Pour the beaten eggs all over. Sprinkle with the cheeses.
Bake for approximately 15 to 20 minutes or until all the egg mixture is cooked through and the frittata looks golden brown.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.