This post is brought to you by Lone Star Eggs & Acorn Influence. All opinions and photos are 100% mine.
Trying new recipes with the Lone Star Eggs that are locally sourced here in Texas has been enjoyable. After our Omelet Stuffed Bell Peppers we decided to give a frittata a try. Of course, we couldn’t forget to include some green bell peppers in this recipe as well. In this 20 Minute Stovetop Frittata recipe I added two of my favorite ingredients: black olives and fresh spinach leaves.
Lone Star Eggs – Laid by Texans, for Texans. You can find them at your local Walmart if you are in Texas, for a full store list visit their website.
The beauty about a frittata is there are no right or wrong ingredients. As long as you have the eggs for your base, you can get creative when tossing in veggies that you love. It’s the perfect breakfast recipe using some left overs from dinner the night before. Add in any extra peppers, tomatoes, corn or other items from the refrigerator.
- 6 Eggs
- Diced Bell Pepper
- Diced Tomato
- Black Olives
- Shredded Cheese
- Spinach Leaves
How to Make a Frittata
First you want to saute your veggies in a skillet before adding the eggs. Peppers are firmer than tomatoes so you will want to start with those first. They will cook with the eggs so only saute for a couple of minutes.
Once your peppers are a little softer then add in your tomatoes and spinach leaves. Saute on medium heat so they only wilt a little. Approximately two minutes is enough. Add salt and pepper for taste. I added a little garlic powder to mine. I tossed the black olives in last.
In a small bowl whip the eggs with 1/4 cup of milk. Then pour into your skillet on top of your veggies. Some of the items will rise to the top while others will stay towards the bottom and middle. This provides a nice blend for your frittata.
Sprinkle the shredded cheese on top of your egg mixture. Cover your skillet and let it cook on low heat for about 15 minutes. Watch the frittata so it does not burn. You will see the sides start to cook first and the middle will slowly firm.
The frittata will be thicker than an omelet and you can cut it like a pie. If the top center does not fully cook when the rest is ready, you should be able to easily flip it over in your skillet since the eggs are cooked together. Use a spatula to slid it out.
Add some hash-browns or sausage as a side and, ta-da, breakfast is served.
What is your favorite breakfast recipe? Are you a Texan – loud and proud? Do you buy locally sourced products?