We definitely eat eggs, in some capacity, every single day. I love eggs. I love that they can be incorporated into breakfast (scrambled, fried, soft/hard boiled, omelets) lunch (egg salad, hard boiled eggs, deviled eggs) dinner (souffles, quiches, pancakes, waffles) and desserts (merengue cookies, cloud cakes, custards).
Sometimes I want something more from my eggs (like a loaded frittata) while I know my kids would throw a fit. These are our eggs two-ways days. The idea is both parties will end up happy and the leftover frittata is sliced, stored, and frozen for individual enjoying throughout the week. And go-to meals for the next few weeks.
eggs two-ways: loaded frittata and scrambled
Base egg mixture:
lots of eggs (we use about 2 dozen)
salt and pepper, to taste
For kids’ scrambled eggs:
ham or bacon
For loaded frittata:
taco or fajita leftovers or
assortment of shredded cheese
Crack eggs and whisk. (This recipe is a guideline–you’ll have to adjust it to your size family.)
One third of the egg mixture is reserved for scrambled eggs for the kids. The other two thirds of egg mixture is reserved for a large loaded frittata.
My favorite frittata uses up any leftovers in the fridge. The best time to make a frittata is the night after fajita/taco night.
If you don’t already have leftover sauteed vegetables, sautee onion and peppers in one pan (for the frittata). In another pan, sautee bacon or ham (for the scrambled eggs).
Add leftover fajita beef or chicken to the sauteed vegetables for the frittata.
Add egg mixture to the cooked ham or bacon pan. Add cheese–make scramble eggs. (We always add a little sour cream at the end of the cooking.) Scrambled eggs are finished.
Add remaining egg mixture to the sauteed vegetables and meat for the frittata. And cheeses, whatever you have on hand. Additionally adding pinches of cream cheese to the top of the frittata make it dreamy.
The temperature and duration all depends on what you’re baking in. Your temperature should be high, between 400-450 degrees. We use a large cast iron skillet which takes anywhere between 20-30 minutes to bake, depending on how “loaded” our frittata is. If you use a ovenproof nonstick pan it will take less time, around 10-15 minutes.
Just watch it. You will know it is cooked when it is beginning to brown on top and the top springs back to the touch. It is just fine if the very middle is a little undone when you pull it out. It will keep cooking a bit once it is out to cool.
Pull out of oven. Let cool for 5 minutes. Flip it out onto a cutting board.
Slice up and eat! Kids and parents should be pretty happy with their own eggs.
The best part of all is that your hard work will pay off when you individually wrap each cooled slice of leftover frittata. Keep a few slices in the fridge to pull out during the week and the rest in the freezer for weeks to come.
I can’t even begin to tell you how awesome it is to have very flavorful, tasty frittata slices in the freezer as weeks go by. Bobby will grab one to heat up before heading out for business. I’ll pull a slice out for lunch with a dollop of sour cream, cut chives, and tomatillo sauce.
And that’s our eggs two-way secret for pleasing a crowd.
Happy weekend friends.
the sleepy time gal