Breakfast Frittata

Want to up your breakfast game? Whether you're looking for something to spice up your morning or serve to guests, this breakfast frittata is the answer. Scrambled eggs meets a crustless quiche to make this delicious breakfast dish! See below for ingredients and cooking instructions.

- 1/2 an onion, diced

- 1/2 a red bell pepper, diced

- 1/2 a yellow bell pepper, diced

- 1/2 an orange bell pepper, diced

- spinach, chopped or sauteed

- eggs

- sausage, ham or bacon, cooked

- any cheese you like; my favorites are goat, feta or swiss

- salt & pepper to taste

In a cast iron skillet, sauté the diced veggies until tender, about 5 minutes. In another pan, cook sausage or bacon to add. Add the spinach while the meat cooks and allow to wilt down, adding more if you like. When the veggies reduce they will create a good bit of juice, take several paper towels and soak up a majority of the liquid. After the meat is cooked, add to the veggie mixture.

Depending on the size of your skillet, you may need to alter the number of eggs. For a 9 inch pan, I beat 10 eggs and added salt & pepper and a little dash of hot sauce. Grease the pan with a non-stick spray or olive oil. Before pouring over veggies, make sure the pan is on a medium to high heat so when the egg mixture is added to the pan it creates a crust of its own. While the crust is forming on the stove, let cook for 1-2 minutes while you add small specks of goat cheese to the top. Any cheese will be delicious, but I love goat cheese and think it melts really well in this dish! Add to the oven at 400 degrees for about 15 - 20 minutes, until its solidified in the center.

Take out and let cool for 5 minutes before serving to keep it from falling apart. If you are making as a meal prep, go ahead and slide it once it cools before putting in the refrigerator. Serve with OJ or coffee and enjoy!