Nicola at Simply Homemade is hosting a great blog linkup on healthier breakfast choices and I’m delighted to add our morning favourite – a Potatoe, Chorizo, Onion and Cheese Frittata, to the mix. As this is a great recipe for using up those leftover bits and pieces I’ve also added this to the great ‘Clear Out and Eat’ link up over at Three Sons Later.
Personally I’ve done a complete u-turn about breakfast over the years. I’ve gone from slugging a cup of coffee on the hop to forsaking a shower in favour of a proper sit-down breakfast. Sitting down for breakfast has become a bit of a ritual in our house and thanks to fairly easy commutes work and school / crèche, we’ve managed to keep weekday breakfasts a family affair. I say it like it’s always a good thing – which it is mostly … except when there’s a lot of shouting and then I just wonder if it wasn’t better when I slugged the coffee. Alone!)
Having never been a fan or either porridge or cereals I started eating eggs for a higher protein breakfast years ago when dabbling with a low-carb diet. In that time our Frittata – or a ‘Tata as it’s known around here, has become the only breakfast that really sets me up for the day. At the moment I’m in the middle of a long run of solo-parenting as my husband is away for work a few nights a week and I’ve been skipping breakfasts in favour of feeding the kids, shoveling them into the car and getting myself into work, and I’ve definitely noticed I’m filling the gap with more unhealthy biscuits and snacks. I’ll be happy when the routine reverts to normal in the next few weeks and our weekday ‘Tata returns.
In terms of easiness, people look at me like I’m mad when I say we eat a Frittata each day, but I swear it’s simple, fast and a great way to use up leftovers. We make ours the evening before – generally while clearing up after dinner. Any leftover potatoes and bits like ham get used in the next day’s Frittata. I *may* have even gone so far as to try rice – don’t do it, it’s terrible! The other thing we often do is to batch prepare things like the chopped potatoes and onions and use them over the course of a few days. It’s as easy to cook ten potatoes as three and that way the whole preparation time is halved.
The one I’ve written up here – Potatoe, Chorizo, Onion and Cheese Frittata, is so popular slices are often stolen by little hands. Other versions we love include:
- Smoked mackerel, potatoe and onion,
- Tomatoe, broccoli, potatoe, and pesto,
- Courgette and cheese,
- Ham and cheese (with or without potatoe).
Like any quiche or souffle though there are endless variations you can make using any meat, veg and flavours you think go together.
Once the Frittata is made up I let it cool in the pan and then transfer it onto a large plate, cover it with two layers of cling film and refrigerate overnight. The next morning it’s heated in the microwave at full whack for 4 minutes – generally while the kettle boils and the kids are sorted. If I’m manically busy and dashing out the door I fling it in a lunchbox and bring it into work, but normally it’s scoffed at the table of crazies accompanied by a large cup of coffee.
Here’s the recipe. It’s a really great start to the day – and a very realistic alternative to cereals and carb-loaded breakfasts. Enjoy!
Nicola’s linky has some great suggestions for giving any dull morning routine a little shake up so nip over here and check out some really tasty breakfast recipes.