Nelly Frittata

I love breakfast. Omelettes, lox and bagels, waffles, pancakes, these are the foods that really excite and motivate me to get out of bed where my true breakfast of  cereal and Folgers Coffee awaits me. On Sunday mornings, however, I have time to leisurely drink my French press coffee, read The New York Times  my Facebook newsfeed and cook some real breakfast. This frittata in a frying pan is one of my favorite breakfasts to make. It’s easy and very adjustable. Throw in any vegetables in your fridge that are nearing their end, a couple of eggs and some cheese (feta, goat cheese, parmesan or cheddar would be perfect) and you’re golden. Putting the pan under the broiler creates a golden crust on top and eliminates any qualms about runny eggs.

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Frying Pan Frittata

4 eggs

1/4 cup diced green onions

1/4 cup diced yellow peppers

1/4 cup diced tomatoes

handful of mushrooms

handful of spinach leaves

salt and pepper

1/4 cup crumbled goat cheese

2 tbsp fresh parsley

olive oil

Turn your oven to the broiler setting. Heat 1 tbsp of olive oil  in a frying pan over medium heat and add your veggies and saute until  the veggies are soft. Whisk eggs up, add a good pinch of salt and pepper and pour the eggs into the frying pan. Sprinkle goat cheese and chopped parsley over the egg mixture. Loosen edges with spatula and cook over medium-low heat for about 5 or so minutes. Place your pan under the broiler for maybe 3-5 minutes until golden on top. Cut frittata into slices.

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