Sunday morning is a day when my family gathers together with eager anticipation of a brunch fit for a King… or Queen as the case may be. And regardless of what meat may be served, there is always an egg dish, full of protein and chalked full of vegetables.
There is no better way than to start your day with the cracking of an egg and my favourite is always a frittata. Why? Because I like my ingredients mingled within the eggs unlike an omelette and the simplicity of it’s cooking technique, unlike a quiche. Call me picky or lazy!
When I created this concoction, because let’s be serious any frittata is really just a conglomeration of a bunch of ingredients rather than a recipe, I was craving something salty, savoury and with a tangy twist. Thinking of all the flavours I wanted to meld into this one dish, I focused on ingredients that would permeate the eggs and complement each other. Trying to keep within my “healthy” confinements, I used elements sparingly that provided extra fat but added a big punch of flavour.
So from my family to yours, here is our Sunday frittata.
- Heat oil in a skillet over med-high heat. Add onions and pepper and sauté until onions are brown and translucent. Add garlic and spinach and continue to sauté until garlic is just cooked. Remove from heat.
- Beat eggs together in a bowl with basil, olives and salt/pepper to taste. Add onion mixture and mix thoroughly. Return egg mixture to skillet and place in 400° preheated oven for 15 minutes or until eggs are cooked through.
- Add salsa to serve.
If you have no salsa on hand, pico de gallo or bruschetta may be substituted with only a slight variation in flavour.
After your brunch has concluded and the pans are soaking in the sink, this hearty frittata will stay with you long after you’ve headed to church or hit the hiking trails. Enjoy!
~True North Nomad
What is your favourite Sunday brunch dish?
Sauté True North Nomad until soft – enter your email address and click “follow” bottom right and never miss an impassioned tale again!