Weekend Frittata’s

Story by Tiffany DuBois, photos by Eric Morales

“Breakfast is one of the most important meals of the day.” This is something that everyone has heard all their lives. That having a big breakfast, tiny lunch, and pitifully small dinner with dessert and snacks throughout the day makes a person healthy and less likely to overeat any of the various meals in a day. Wrong! It doesn’t matter if you eat a big breakfast or not, what is important is that you make healthy eating habits your thing.

On that note, this past weekend I had my first attempt at Egg Frittata’s for breakfast. Ingredient list included eggs, heavy cream, fresh tarragon, basil, grated parmesan cheese, green bell peppers, red finger hot peppers, and salt and pepper. Add everything to one bowl then whisk or beat until smooth. Traditionally, one would use cupcake trays, but I used individual mini tart and pie trays lightly greased with olive oil. Set oven to 375 for 15 minutes and voila! Breakfast eggs with a nice amount of kick. Lovingly paired with Greek cinnamon coffee, lime infused water, and a lovely amount of ketchup, sour cream and more grated parmesan, and you’re good for two days as six eggs were used. Bon Appetite!



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