Breakfast foods for breakfast, breakfast foods for lunch, breakfast foods for dinner. These are a few of my favorite things.

I have long waxed poetic on this blog about my love of all things breakfast. I could eat breakfast foods all day long, and some days I actually do. Like today. I had a spinach smoothie for breakfast (spinach means its basically a salad so this could technically be lunch..right?), oatmeal for lunch (Which exploded in the work microwave..bummer), and last but not least I’ll be dining on the rest of this delicious frittata for dinner tonight.

Oatmeal for lunch typically means I’m completely out of groceries and need to make a trip to the store. While I am currently out of groceries, I will not be making a trip to the store any time soon since we leave for Bermuda on Wednesday! I talked about this trip on the blog many posts ago when it was first planned and seemed forever away… well, it’s finally here! Between treadmill falls (which is almost totally healed, hooray!) and a few tough weeks at work, I am more than ready for a few days away with Robert (and the rest of my family too of course :). My aunt and sister-in-law chose the location and accommodations and have done the majority of the planning thus far. They are both fun and have great taste so instead of going into my typical “plan everything to the minute” vacation mode, I’m looking forward to just going along for the ride and seeing what they have up their sleeves! If they need any suggestions once we get there I did happen to find this fun helmet diving activity on TripAdvisor…

I’m not sure if her face is screaming “This is TERRIBLE!” or “This is AWESOME!” but either way, I’m in.

Ok, so back to the frittata. Wasting food is a personal pet peeve so when we are headed out of town I try to use up everything perishable in the fridge before we go. What better to do with random ingredients than make a frittata? I mean EVERYTHING goes with eggs, am I right or am I right?

  

Our current stash of random ingredients included two red potatoes, half an onion, mushrooms, a zucchini and chicken meatballs. You make this sounds like a weird combination but it made for one super delicious frittata. I don’t normally put potatoes on the bottoms of my frittatas, but I just may have to start. The crisped potatoes make a “crust” that really takes the dish up a notch. If the rest of these ingredients sound wacky to you, swap them out for something else! I’ve made many a frittata in my day and you really can do no wrong. If you want to copy this one exactly, you won’t be disappointed.

  

Cheers to breakfast, brunch and brinner and cheers to a mid-week getaway! If you’ve got any Bermuda suggestions, let me know! Look forward to catching you up when I return!

Zucchini, Mushroom and Meatball Frittata

Ingredients:

1/2 a Package (6 oz) of Chicken Meatballs (I like Aidells Carmelized Onion), chopped

2 -3 Red Potatoes, Sliced thin (I used a mandolin)

1/2 an Onion, diced

1-2 Zucchini, chopped

4 oz. Fresh Mushrooms, chopped

1/3 Cup shredded Mozzarella Cheese

1/4 Cup Parmesan Cheese, grated

6 Eggs

3 tsp. Olive Oil

*Optional* Splash of milk or cream

Directions:

1. Preheat oven to 400.
2. Heat a saute pan over medium heat, add 2 tsp olive oil, Saute onion until it begins to turn translucent (about 3 minutes), add zucchini and saute for an additional 2-3 minutes. Add mushrooms and chicken meatballs and saute for a final 2-3 minutes until everything in pan is cooked through.
3. Remove meatball/vegetable mixture from pan and transfer to a bowl.
4. Add remaining olive oil. Arrange potatoes in a single layer on the pan, Cook for 3-5 minutes or until bottom begins to crisp. Carefully flip potatoes and repeat on other side. It may be hard to flip your potatoes in a single layer, you can do it in sections, but the idea is that you will have a crispy, single layer crust of potatoes on the bottom of your frittata.
5. Add meatball/vegetable mixture back to pan on top of potatoes. Beat Eggs and Milk (if using) in a separate bowl. Stir in Mozzarella and season with salt and pepper. Pour egg and cheese mixture on top of potato/meatball/vegetable mixture in pan.
6. Sprinkle with parmesan and allow to cook on stove until sides have set. Once set, transfer the entire pan into the oven and cook for 10-15 minutes until frittata is completely cooked through. Remove from oven, slice and serve!