Whisleblower's Frenzied Frittata
A quick and resourceful breakfast or brunch that's surprisingly satisfying despite its humble origins. This frittata, flecked with bright greens and savory elements, is a testament to making the most of what's available, much like a certain investigative reporter making do in desperate circumstances. It’s light yet filling, perfect for a hurried start or a reflective, albeit brief, moment of peace before the chaos ensues.
Directions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
- 3
Heat olive oil in an oven-safe 8-inch non-stick skillet over medium heat.
- 4
Add chopped onion to the skillet and cook until softened, about 3-5 minutes.
- 5
Stir in the chopped spinach and cooked ham or sausage, cooking until spinach is wilted, about 2-3 minutes.
- 6
Pour the egg mixture evenly over the ingredients in the skillet.
- 7
Sprinkle the shredded cheddar cheese over the top.
- 8
Cook on the stovetop for 2-3 minutes, just until the edges begin to set.
- 9
Transfer the skillet to the preheated oven.
- 10
Bake for 12-15 minutes, or until the frittata is set in the center and lightly golden brown on top.
- 11
Carefully remove from the oven and let rest for 5 minutes before slicing and serving. It should be firm but still moist.