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You’re either for it or against it, breakfast. I encounter a lot of people that say they don’t have time to make breakfast before work and typically grab something on the go. Often times those choices are calorically dense and lack nutrients. A lack of satiety sets in and you’re feeding again. Some people just run on coffee, others skip breakfast altogether. In light of recent circumstances, this might be your chance to reacquaint yourself with not only breakfast but cooking in general. 

Western societies breakfast relies on convenience, quick, high carb, low protein options found in the cereal aisle. There is one breakfast item that has been up and down in the media and public perception over the years. The breakfast and protein gold standard, eggs. Fry ‘em, boil ‘em, bake ‘em, scramble ‘em, poach ‘em and eat them raw (something my 20-year-old self used to do). They are the most versatile breakfast option I can think of. 

Our first recipe is going to be a Frittata. Frittatas are open-ended; you can really get creative and add whatever you want. They store well for leftovers and can be taken on the go. Samin Norsat, author of Salt, Fat, Acid Heat suggests limiting your frittata to six ingredients: eggs, something sweet, creamy/rich, green, salt, and oil. Classic pizza toppings are a good start. If you want to take it further and purchase seasonal ingredients here are a few of her suggestions.

    • Spring – asparagus, spring onion, mint, artichoke confit, chives
    • Summer – cherry tomato, crumbled feta, basil, roasted pepper, broccoli rabe & crumble cooked sausage
    • Autumn – wilted chard, dollops of ricotta, brussel sprout and cooked bacon
    • Winter – roasted potato, caramelized onion, parmesan, radicchio, fontina cheese, and parsley

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Frittata Recipe


  • Set oven to 350 °F
  • Use a 10-12 inch cast iron pan
  • 12-14 eggs
  • 1/2 cup of milk/cream, sour cream or crème fraîche.


  • Mix eggs and dairy options in a bowl.
  • Prepare produce/protein (slice/dice/chop) ingredients.
  • Add 1 tbsp. of oil to your pan. Sautee produce/protein in cast iron pan over medium heat until cooked through/tender/caramelized.
  • Once cooked through, dump in the egg mixture and spread evenly.
  • Put the pan in the oven for ~6 minutes or until cooked. It should look fluffy like an egg pillow.
  • If you are adding cheese, turn on the broiler, remove the pan from the oven and grate cheese over frittata. Place the pan under the broiler for ~1 minute or until the cheese is melted.

I have left this recipe open-ended and provided you the framework for your final dish. It is up to you to decorate it how you would like.