My cooking has changed since becoming a mom. It’s become less about me expressing myself as a chef and more about the needs of my family. I have grown to love this and I love and am surprised that this small shift has made me a better cook. I actually spend less time cooking, I think more about nourishment and health and I have been forced to get creative in new ways to meet the needs of my opinionated crew of eaters.
I’ve said it before and I’m sure I’ll say it again, cooking for a toddler can be more challenging than a packed restaurant on a Saturday night. Sure every child is different, I just happen to have one who, for example, upon catching the slightest whiff of a beef stew I have spent the afternoon making, proceeded to tear up and then projectile vomit across the kitchen table just because “it smelled like meat”. Real fun as a mom who wants nothing more than to cook food for my family and have them love it.
So I guess I’m sharing this because I’m as much on this journey as any mom out there despite having cooked in kitchens across the country. And my goal, despite the obstacles of a picky toddler with a killer gag reflex, is to cook my family food that will nourish and bring them joy.
My four year old still doesn’t eat eggs. One day after reading a book about all the different ways kids like to eat eggs, he was excited to try them out and I was more than happy to oblige. We made eggs scrambled, sunny side up and hard boiled. He couldn’t bring himself to try the scrambled or sunny side up even though he was glad I made them because they looked “pretty” (so I have that going for me), but he did try the hard boiled egg white and then the yolk with a tiny bit of salt sprinkled on top before the gag reflex kicked in.
I still have hope that someday he’ll eat this fritatta with us. In the meantime I love the fact that I can make this on a Sunday night and my husband and I can throw a couple of pieces in the oven throughout the week for a super fast breakfast that doesn’t taste fast at all. You can even eat this for lunch or dinner and pairs beautifully with a simple salad of greens with fresh lemon juice, olive oil, salt and pepper.
You can sub out ingredients if you want. This just happens to be my favorite fritatta combo at the moment. You can also double this recipe if you have a big pan or even a baking dish.
The most important thing to keep in mind when making your own fritatta is to cook most ingredients in advance, especially those that you want to caramelize (like bacon or onions) or that have a high water content like tomatoes and bell peppers.
2 pieces of bacon (diced) (optional)
1 T. butter
1 Red bell pepper
½ c. halved cherry tomatoes
½ c. basil leaves (finely sliced aka chiffonade)
1 T. thyme leaves (finely chopped)
1 c. fresh spinach
Salt and pepper to taste
¼ c. whole milk yogurt
Salt and pepper
½ c. cheddar cheese (diced)
- Preheat oven to 350°f.
- Butter a (approx. 8”) cast iron pan or baking dish.
- In another pan over medium heat cook the bacon until the fat is rendered and the bacon is crisp.
- Add the butter, onion, red bell pepper and cherry tomatoes. Cook until they soften, about five minutes.
- Add basil, thyme, spinach, salt and pepper to taste and cook for another minutes until greens are wilted. Take mixture off heat.
- In a bowl whisk eggs, yogurt and a pinch of salt and pepper. Pour into buttered pan.
- Spoon bacon-veggie mix evenly over eggs.
- Sprinkle cheese evenly over eggs
- Bake for around 30 minutes or until the eggs are set when you jiggle the pan.
- Let cool before slicing and serving.
- Enjoy cold or warm.
Component In Action
-enjoy for breakfast, snack, lunch or dinner
-Enjoy cold or warm
-don’t be afraid to switch the ingredients up..
-in spring try pancetta, fresh peas, green onion and lavender
-in summer try mozzarella, basil and tomatoes
-in fall try maplewood smoked bacon, mushrooms and gruyere cheese
-in winter try spinach, goat cheese and caramelized onions