Cooking, Food, Recipe

Sunday Morning Frittata

It’s been a while since I made Sunday morning breakfast special. It’s also been a while since I blogged about food. This morning, with no plans in sight for the day (yay!) I decided I was going to do this thing.

Since the kitchen also needed cleaning, I did that and kept the breakfast spread fairly simple. I love to spoil my family on Sundays, since that’s the only day of the week (usually) I can bake and cook, but it’s been weeks of very busy weekends and in between, weeks where I was too exhausted to do much more than think about what I’d like to do.

So… a frittata. I’ve done them many times, along with quiche, and egg pie. There are a lot of similarities, but the frittata is simplest, being basically baked scrambled eggs. I started out by frying up about a half a pound of bacon in a 12″ cast iron skillet, and by walking out in the yard and gathering ‘weeds.’

Wild Onion and Wintercress

I reserved four pieces (one for each of us) of bacon and chopped up the other pieces (there were three) to put in with the frittata. I minced the herbs using the herb scissors I’d wound up with when I ordered a pair of kitchen shears (they were a two-pack). They did a really nice job on the wild onions, which are similar in shape to chives, and the cress sort of got stuck in them. Oh, well. If you run a paring knife down in between the blades it cleans them out.


I whisked together six large eggs, about 1/4 cup half and half, and some salt. I could have left out the salt, the bacon grease was salty enough! I then stirred in the chopped bacon, chopped herbs, and poured the whole thing into the still-hot cast iron skillet. I then slid that into the oven, which had been preheated to 350F and baked it for about 15 minutes.

Frittata, Parmesan Toast, and bacon

While the frittata was baking, I spread soft butter thinly on slices of bread – homemade would be best, but I haven’t had time to bake! – and laid them out on a cookie sheet. I then sprinkled parmesan cheese on them and turned the oven to broil on high once the frittata looked nearly done (It gets puffed up when cooked through). I put the toast on the rack above the frittata and broiled it for about a minute, keeping a very close eye on it and turning the pan around once for even browning.

Wild Wintercress, still frozen in the early spring sunlight. A common yard weed, I collected this from an area the dog isn’t allowed in! 
Wild Onion bears a close resemblance to chives, but it’s easy to find in the yard at this time of the year because it starts growing long before the grass. 

11 thoughts on “Sunday Morning Frittata

    1. We eat a lot of eggs here, as they are a cheap, easy protein. But my Ginja Ninja doesn’t like them by themselves (fried, boiled, etc) so I will usually cater to her by doing more than just ‘egg’ for breakfast en famille. That said, she will actually eat this. Not sure why, when she won’t touch scrambled.

      My sympathies. Eggs are ubiquitous, it’s rough to do breakfasts without them.

  1. I also have friends who would add to the herbs a similar weight of ghost pepper. No, thank you.

    I did something similar. Pan, olive oil on the bottom, heat oil until not quite smoking. sump in freshly whipped plain egg. It puffed right up. After not long, it was happy to flip, and was toasted on both sides. Served with seedless black currant preserves.

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