As we set out on a trip to the beach two weeks ago, we needed a quick breakfast for the road. I lowered my expectations to the usual latte/pastry combo but was pleasantly surprised when our local coffee shop served up frittata slices to go. They were delicious and satisfying, and easily portable. They also reminded me how much I really enjoy frittata, which I had fallen out of the habit of making.
The beauty of a frittata is that you can put almost anything in it, it keeps for a few days, can be enjoyed cold, and it's surprisingly easy to make. For CSA veggies, one of my standby tricks is to toss them into a frittata when I have no clue what else to do with them. I also appreciate that it's a sneaky way to make a breakfast that feels indulgent but is actually healthy, since you can skew the ratio to favor more veggies.
I loosely followed this recipe, omitting the milk and adding shallots, which I sautéed in the pan before adding the eggs and veggies. I added a generous sprinkling of freshly ground pepper to the top of the frittata. Rather than trying to manipulate the edges, I left the frittata undisturbed for 10 minutes over medium heat, then transferred it to the oven (preheated to 350°F) and baked until the center set (approximately 10-15 minutes). Enjoy!