Breakfast for Whenever

So, you say you would love to eat healthy, but cooking at home takes so long? Well this is for you. It's fast to make, easy to make, healthy, and to top it all off, delicious and totally customizable. It is your very own, personal frittata.

What is a frittata? Well, it's basically a Spanish omelette-quiche crossbreed that went devastatingly right. The great thing about frittatas is that:

1. You don't have to flip them.
2. You don't have to let this one bake for an hour.

So it has all the delicious qualities of omelettes and quiches, but without the time consumption and IHOP line cook level cooking skills. It also doesn't have over half your day's worth of calories, much unlike an IHOP omelette.

The absolute greatest thing about this is that you can put literally anything you want into it! Spinach? Sure. Roasted potatoes? Definitely. Leftover spaghetti noodles from two nights ago? You bet your sweet bippy. Using leftovers in these is a great way to not only reduce the waste you'd be making if you just ended up throwing it away, but using pre-cooked meats and/or vegetables cuts way down on cooking time.
 Here's what went into mine:

You will need a 6" pan and it's lid. It'll probably be the smallest one you have if you have an entire set.

2 eggs, beaten.
1 Tbsp milk
A literal pinch of salt
4 roasted fingerling potatoes, diced. (Two of them were purple.)
2 brussel sprouts, chopped
1 oz. turkey, diced
1 oz. cheese of your choice. Goat cheese would be pretty bomb. I used cheddar.
1 tsp. olive oil

First, get your pan heated. Set it to a low heat, about the 3rd notch on most burners. Oil the pan.

While the pan heats, beat your eggs, adding the tablespoon of milk and salt until it's all combined. Leave your eggs alone now.

Next, add the potatoes and chopped brussel sprouts to the pan, and sautée them until the brussel sprouts are just wilted and everything is warmed through.

 Toss the turkey in and stir everything for about 30 seconds. Now pour your eggs in.

DON'T stir anything now. Cover the pan, and let it all sit for about 5 minutes, or until the surface has no runny egg.

 Remove the pan from the heat, and sprinkle on your cheese. Put the lid back on and let sit for another minute to let the cheese melt.

Using a flexible rubber spatula, slide up under the frittata to lift it free from the pan. If you oiled it well enough, or if it's nice and non-stick, it should be very easy.

Once loosened, you should be able to gently slide the frittata onto a plate.

Serve hot with fresh fruit, and enjoy :) This recipe can serve one or two people, depending on how much you'll eat. You can substitute one of the whole eggs with just a white, or you can probably just use egg whites. Your options are pretty much limitless with this, so have fun with it!

Now let me apologize for the very unappetizing-looking cheese square that's all over my frittata. We were out of shredded cheese.