Ahh the weekend. Is there anything better? Sleeping in, spending time with friends and family and my personal favorite … not wearing pants. Kidding about that last one, although I do think it’s liberating to wear your PJ’s (or lack there of) for as long as you can on Saturday. My real favorite thing about the weekends is breakfast. I love all things breakfast through and through but weekend breakfasts are special. When you aren’t rushing out the door to the gym or work your breakfast options multiply exponentially. Robert and I are both typically out the door by 6:00 a.m. so quick and easy is the name of the game Monday-Friday. During the weekend I like to take full advantage and make a bigger, slower breakfast that we can actually sit down and eat together while talking over a cup of coffee, heaven. Pancakes of all varieties reigned supreme all summer but lately I have been really into frittatas.

 

 

Frittatas are really nothing more than an egg casserole but they look and feel so much fancier. Almost every time I make one Robert says “Wow, you could make this for guests!”. So friends, if you would like to come over for breakfast, my husband has declared my frittatas company-worthy! So come on over, pants optional

 

Frittatas are easier than omelets and are also endlessly customizable. I’ve found that the ones I make by using up whatever ingredients I have on hand always taste equally as good as the ones I plan with specific tastes in mind. This weekend’s frittata was of the “clean out the fridge” variety. I had ham, green onions, broccoli and a partial block of cheddar all left over from the weeks various meals. The most labor intensive part of the entire process was shredding the cheese which is exactly the difficulty level I like in a recipe…little to none.

 

                   

 

      Robert declared it delicious (and guest worthy) and we polished off the majority of it which fueled us through a long beach walk with Renly all the way into a friend’s birthday dinner over all you can eat crab legs. Holy Saturday. Did I mention I love the weekends?

         

 

And just because I’m sentimental and obsessed with my dog…here are a few of my favorite pictures of the first time we took Renly to the beach. Goodness I miss that dark fluffy puppy fur….at least he still gallops into the ocean like Wonderdog.

 

         

 

Broccoli, Ham and Cheddar Frittata

Ingredients:

4 Whole Eggs

1/2 Cup of Egg Whites (or 4 Egg Whites)

2 Cups of Chopped Broccoli

2 Green Onions, sliced (white parts too)

5 Slices of deli Ham, Chopped

1/2 Cup Shredded Cheddar Cheese

Salt and Pepper to taste

Olive Oil Cooking Spray

*Optional* Splash of Milk

 

Directions:

1. Preheat oven to 400

2. Heat an oven safe skillet over medium-low heat and spritz with olive oil spray. Sauté broccoli and green onions until broccoli is crisp tender, about 8 minutes. Add ham and continue sautéing until ham is heated through, about 2 more minutes.

3. While your vegetables are sauteing, beat your eggs and egg whites, and splash of milk (if you choose). Salt and Pepper your eggs and stir in Grated Cheddar.

4. Pour egg/cheese mixture into the skillet over your veggies/ham. I like to immediately give everything a quick stir in the skillet to ensure all the goodies are evenly distributed. Cook until the edges begin to set, about 2 minutes.

5. Once edges set, transfer your skillet straight into the oven and cook for about 10-15 minutes until frittata is completely cooked through (no giggly middle!). Remove from oven, slice into wedges, and enjoy!

 

 

What’s your favorite “slow” weekend breakfast?