Kitchen Sink Frittata

Here's what I made for breakfast, using our own beautiful eggs:

INGREDIENTS:

• 2 tablespoons olive oil, divided
• Chopped vegetables: red onions, broccoli, bell peppers, mushrooms, whatever you have in your fridge
• About 1 cup of cherry tomatoes
• 12 large eggs
• 1/2 cup crème fraîche or sour cream
• 3/4 cup cheese (I used cheddar)
• Kosher salt, freshly ground pepper

Preparation

• Preheat to 350°. Heat 1 tablespoon oil in a skillet . Add onions; cook until softened, about 5 minutes. Add other vegetables and cook, stirring often, 8-10 minutes. 

•  Meanwhile, whisk eggs and sour creme or crème fraîche mix in 1/2 cup cheese. Season with salt and pepper.

• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. 

•  Sprinkle remaining 1/4 cup cheese over eggs and gently drop chery tomato halves over the top. Transfer skillet to oven to REALLY bake. Bake frittata until golden brown and center is set, 25-30 minutes.

 I love skillet meals because it means less dishes and more time to spend with your company. There's something satisfying about building so much flavor using just one pan. 

I had a little side salad of mixed greens drizzled with honey too! Delightful.