While I rarely make the same recipe twice for dinners, I am guilty of eating the same exact thing for breakfast for weeks (dare I say, months?) at a time. During the warmer months of the year I’ll alternate between a few weeks of overnight oats and a few weeks of green smoothies. Perhaps a week of cold cereal if I’m feeling crazy. During the winter it’s oatmeal. Always oatmeal. I hardly even change up my oatmeal recipe, which consists of Almond milk, old-fashioned oats, a banana, cinnamon, and peanut butter.
Well folks, after a good two months of oatmeal I finally got sick of it. Each week it was becoming more and more difficult to finish my bowl, but I couldn’t fathom having a cold smoothie for breakfast when the temperature is in the single digits, and I didn’t know what else to make. That’s when the idea of a frittata came in. I could make it, portion it out into slices, then re-heat it in the morning. Genius!
I have to say, at first it was a little strange for me to eat something savory for breakfast when I was so used to sweet breakfasts, but I really enjoyed the change. I also had a banana with my frittata every day so my sugar-craving taste buds didn’t freak out too much. I loved all of the different components in this dish…the sweet potatoes, the salty, meaty pancetta, and the nutrient-packed spinach. Oh and the cheese. Can’t forget about the cheese.
I also love how easy frittatas come together. They are prepared and baked in the same piece of cookware which means less dishes to do. Yes, please. Frittatas are also great because you can add whatever you have in your fridge. Only have Russet potatoes? Those will work. No pancetta, but you have bacon or sausage? Perfect. Not sure what you’re going to do with that lonely head of broccoli in your crisper? Throw it in the frittata!
Seriously though, this frittata may have changed my whole outlook on weekday mornings. I’m already thinking of new combinations of ingredients for my next frittata. The possibilities are endless.
- 9 eggs
- 1/2 cup milk
- 4 oz pancetta
- 1 large or 2 small sweet potatoes, peeled and diced into 1/2? cubes
- 1/2 tsp cumin
- 2 cups baby spinach
- 2 green onions, chopped
- 1/2 cup cheddar cheese
- salt and pepper, to taste
- Preheat oven to 425 degrees F.
- In large cast-iron skillet, add pancetta and cook over medium heat until crispy, about 5-7 minutes.
- Remove pancetta from skillet, leaving the fat.
- Add the diced sweet potato, cumin, and salt and pepper and saute over medium heat until sweet potato is tender, about 10 minutes. Add the spinach then stir until wilted.
- Add green onion and pancetta to skillet and remove from heat.
- Whisk together eggs and milk, then pour over sweet potato mixture in the skillet. Sprinkle cheese on top.
- Bake in preheated oven 15-18 minutes, until middle is just set.
- Let sit for a couple of minutes, then slice and serve. Enjoy!