Tomato and cheese frittata over spinach with micro-basil and a corn tortilla
When I have just a few minutes to make breakfast, I invariably make "eggs over stuff": a pair of sunny-side-up eggs on top of whatever I've got kicking around in the fridge. It might be leftovers from the previous evening's dinner, a green salad, corn tortillas with salsa — pretty much anything. In the time it takes the eggs to sizzle in the pan, I can assemble the other ingredients, and that's all there is to it.
On the other hand, if I have a little extra
time in the morning, I make "eggs under
stuff." It's the quick-cooking lovechild of an omelette and a frittata. I put the oven on broil, crack and whip two eggs together in a bowl with salt, pepper and herbs, and pour the mixture into a pan coated with hot butter. Cook on the stovetop until the bottom is set but the top is still wet, and slide it into the oven. (Make sure you use an oven-worthy pan!)
If I'm topping the eggs with ingredients that are mostly dry — cheese, black beans or roasted squash, for instance — I add 'em before I put the pan in the oven. If the ingredients exude liquid — such as tomato slices — I add 'em after the eggs have puffed up and dried a bit.
Today's edition: Bear Roots Farm spinach beneath Tangletown Farm eggs, Diggers' Mirth garlic chives, Jericho Settlers heirloom tomato, Sweet Rowen Farmstead Mountain Ash cheese and Half Pint Farm micro-basil. Plus an All Souls tortilla.
favorite frittata/omelette topping combo?
Breakfast Club is a series that explores what we eat in the morning. Do you have a favorite? Drop us a line at email@example.com.