Life as the stay-at-home-mom of a toddler is an interesting thing. Sometimes, a day seems to be such smooth sailing. Those are the days that Dora and Diego capture the imagination of my little boy. The days he’ll happily tinker around in his playroom and the backyard, needing me only occasionally to pull a clod of dirt out of his mouth or open a package of fruit snacks. The days where there is minimal whining, lots of happy independent play, and I can accomplish all of the household chores, write an article, and prepare a three course meal to be enjoyed with a bottle of chilled white wine.
Then there are the other, much more frequent days. The days where we alternate between equal bouts of sugar-fueled, needy hyperactivity and clinging, sleepy cuddles. Those are the days where it’s 5 o’clock, I’m still not wearing pants, and the kid has noodles in his hair, despite not having eaten noodles that day. On days like that, dinner needs to be fast, friendly, and require little cleanup.
The 15-minute frittata recipe, with its endless versatility and speed of preparation is the perfect stand-in. It’s basically an open-faced omelet, with a little extra substance and fluffiness, and a little less hands-on cook time.
| 15 Minute Frittata |
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- 6 eggs
- 3 T milk or cream
- 1 t salt
- 3 grinds fresh black pepper
- 1 t butter
- 1/2 C filling (I used leftover oven-roasted bacon, onions, and mushrooms, but you can use anything, provided any ingredients that would have to be cooked already are)
- 1/4 C shredded cheese
- Preheat the oven to 400 F
- In a medium bowl, whisk together eggs, milk, salt, and pepper until frothy and even in color
- In a medium non-stick, oven-safe skillet, heat butter over medium heat until melted
- Pour in the egg mixture, stirring gently with a rubber spatula until curds of cooked egg start to mix into the uncooked egg.
- When the egg mixture is about 2/3 cooked, 1/3 raw, sprinkle the filling evenly over the top of the frittata. Then sprinkle evenly with cheese
- Pop the whole skillet into the oven for about 5 minutes, until it begins to puff up a bit
- Remove from the oven (be careful–the handle is HOT) and flip over, out of the pan, onto a cutting board.
- Cut into quarters with a pizza cutter and serve with salad and whatever else you wish to include.
If you have a larger family, just double and use two pans. They will both fit in the oven at the same time, and this way you can vary the ingredients for pickier eaters.
These don’t have to be piping hot to be delicious, so they’ll offer you a little flexibility on timing.
This looks amazing! The in-laws are coming into town this weekend and I think this will be on my Saturday brunch menu
It’d be a perfect brunch item, for sure, since it doesn’t have to be hot to be good. I hope they like it!
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