Breakfast for Dinner – The Frittata

Do you need a quick dinner that is both delicious and healthy? Just look to the simple frittata with a Mediterranean twist. I recently bought a magazine created by Good Housekeeping called “Summer Mediterranean Diet” that will be on display until July 28, 2025. Sometimes, I buy a magazine and I get maybe one great recipe out of it. This one is a real find – I have already (in one week) tried over 5 recipes from it. We tried the Shakshuka recipe – delicious and all the recipes are super simple. The seared pork chops with cherries and spinach were incredible and the Air Fryer Salmon Flatbreads were literally out of this world. I already have at least 3 meals on the books for this week from this magazine.

Tonight’s delicious meal was a frittata. I used 8 eggs and a 1/2 cup of lactose free cream (35%), salt and pepper and beat them with my stand mixer. I used my cast iron frying pan and sauted shallots, mushrooms, garlic, proscuitto, tomatoes (chopped), chopped chives and red and yellow peppers. I used a bit of butter and olive oil to fry the vegetables. I preheated the oven to 375 F and then poured the egg mixture on top. I dotted the egg mixture with 1/2 of a package of goat cheese. I baked it until it was done (it took about 15 minutes). I let it cool for a few minutes and it was amazing.