And not only did I tell myself that I’d eat more breakfast, but I also promised myself to share more of those recipes on my blog. Breakfast is seriously probably THE most important meal of the day and I’m pretty sure I’ve been skipping it 90% of my adult life. This is has got to be one of my worst habits folks. Eating breakfast is crucially important in your diet, not only to boost your metabolism for the rest of your day, but it minimizes those awful cravings you get around lunch time stopping you from over-eating. So since we’ve been trying to get more protein in our diets, I decided to make Chris and I a delicious frittata.
Looks yummy right?
Well thank you for that observation, however I made an EPIC mistake and failed miserably at my first attempt at this drool-worthy frittata. No worries, I did a little damage control and we still had a yummy delicious breakfast, but I’ll get to more of that later. First let me tell you about my disastrous frittata.
I had found this site that shared the “perfect frittata” so I decided to attempt one and was super excited about this endeavor. I thought, hmm I’ll even put it in a little tart pan so that it comes out looking like a little pie! Nice idea, right? Wrong. So wrong. What I failed to realize was that my little tart pan had a removable center and when you put runny eggs into it, obviously an intelligent person would know that the eggs are going to seep out through the bottom.
Oops.
My frittata was still able to puff up and cook, but by the time I pulled it out I had egg everywhere and a nasty burnt bottom. Chris was nice enough to tell me that the top part was still good {sigh} so I threw all the same ingredients I had put in the frittata into a frying pan and made us some delicious scrambled eggs. For these I used 4 eggs, a splash of milk, some fresh basil, chopped red bell pepper and a few pinches of Mrs. Dash original blend seasoning. Chris topped his with a bit of reduced-fat cheddar cheese and some crumbled bacon. Whisk together all ingredients, throw into a frying pan sprayed with cooking spray and scramble it up!
Voila!
I’m determined to make this again, but maybe actually following the directions this time and not using a bottomless pan. Fail. At least the recipe was delicious in hindsight and I’m going to share it with you anyway so that maybe y’all won’t make the same stupid mistake I did. Note to self…invest in a springform pan, asap. Oh! And by the way, there are often Macys coupons available for special cookware, like this tart pan or springform pans!
Handful of cheese (I used fat-free mozzarella and reduced-fat cheddar)
Splash of fat-free milk
1/4 cup chopped basil
1/4 cup chopped red bell pepper
1/2 tsp. Mrs. Dash original blend
Instructions
Preheat oven to 400 degrees F and place baking tray on middle rack.
Line a 9-inch springform pan (NOT a tart pan) with parchment paper and grease with olive oil.
In a separate bowl whisk together eggs, cheese, milk, herbs and spices and pour into pan.
Place on preheated baking tray and bake for about 25 minutes or until golden and fluffy. Enjoy!
Notes
Serving Size: 1 slice • Calories: 81.8 • Fat: 4.3 g • Carbs: 1.1 g • Fiber: 0 g • Protein: 13.4 g • WW Points+: 2 pts
As usual when taking pictures outside, Oliver tried to be sneaky and steal a few bites. I swear he’s like a mini vacuum, he should be like 70 pounds after all the food he eats, but of course he’s still just a measly 3.5 pounds.
Haha, I would do something like that with the tart pan. A springform is worth the investment, though 😉 The frittata looks great…I think it’s going on the menu for next week!
I offered to bring quiche for Christmas brunch. The recipe said to mix ingredients in a food processor. I thought I would use my small food processor so it would be less of a mess to clean up. Boy, I was wrong. I did not check to see if the blade and bowl were on the processor correctly. I poured my egg mixture in and turned my back to grab the salt and pepper. When I turned back around, I had a counter full of egg! It had leaked everywhere! Good thing I had enough to make a second batch.
lots people always make some mistake on their first trial even a couple trial after (like me!). but you saved it very very well, even you said as disastrous food, look at those pic, they are still look amazing and delish, good job! 😀
Eek! I hate when things like that happen! you’re right though, the frittata does look delicious. I love basil, and so I would absolutely love this, top or whole 😉
how cute is this blog! i’m glad you stopped by mine so i could find yours! very cute layout. look forward to reading more and checking out your recipes. i spy one for cinnamon sugar muffins that i need in my life. 🙂
What a sweet picture of your pup! This frittata looks so very tasty! I am trying to get back in the habit of eating a good breakfast, it can be hard sometimes. I would definitely slow down to get a piece of this though!
So funny! I can’t tell you how many times I’ve been so excited about a new recipe and then I flub it up. Good thing for you, it still looks beautiful and tasted yummy too!
I just love frittata’s and basil and red pepepr sis one of my favorites! I like to make these in muffin tins, so I can grab a couple as I run out the door. Don’t you hate when you make something and then it doens’t turn out for some odd reason, pan, worng tempature it burned, ect… Or even worse yet, you make the most awesome dish, you take pictures of it, you eat it only to find out the pictures didn’t turn out right and if you checked that before you ate you could of fixed it. Then you decided do I remake the dish, post the pictures anyway or do I make again another time? Sorry for the rambeling on… I drank to much coffee today!
I just love frittata’s and basil and red pepepr sis one of my favorites! I like to make these in muffin tins, so I can grab a couple as I run out the door. Don’t you hate when you make something and then it doens’t turn out for some odd reason, pan, worng tempature it burned, ect… Or even worse yet, you make the most awesome dish, you take pictures of it, you eat it only to find out the pictures didn’t turn out right and if you checked that before you ate you could of fixed it. Then you decided do I remake the dish, post the pictures anyway or do I make again another time? Sorry for the rambeling on… I drank to much coffee today!
Kelly, I think we all have those “kitchen ideas gone wrong” happen. At lease it is good for a laugh! I do think the tart pan was a interesting concept. Maybe if you put some thin mandolin sliced potatoes on the bottom and precooked them slightly, the egg would not leak. I had a frittata go wrong a few months ago. It was a vegan tofu frittata, and it did not want to set all the way. Thankfully, I have made it successfully again and again since then. You know what they say, “when life give you spilled frittata, make scrambled eggs!”
Just came across your blog through tastespotting! I Looooove it! Lots of awesome recipes and love your writing style!!! I’m a new fan — big time! xoxo Lauryn bellabaker.blogspot.com
Breakfast for dinner sounds like a great idea right now. Maybe I’ll save this recipe for this weekend and make it for breakfast. Thanks for sharing this recipe.
This looks great! Breakfast is DEFINITELY the most important meal of the day – it’s the only thing that gets me out of bed! I also once had a bit of a disaster a bit like yours, but when baking a clafoutis rather than a frittata…oops.
Just found your blog and love it! Keep up the good work!
Aw the tart pan was a great idea in theory! I probably wouldnt have thought of eggs seeping through either. Oh well, live and learn right? It still looks beautiful from the photos and Im sure the scrambled eggs tasted great!
gosh this looks so good, I could almost eat the photo! Love basil, sounds like a really yummy recipe and perfect for a ladies brunch too! You’re little puppy looks a little tired, what a cutie!
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