"I love sleep because it's like a time machine to breakfast."
I'm going to share one of my staple recipes at Anchor with you... frittata. We make a different frittata everyday and it's my breakfast of choice each morning. What is frittata?! It's an egg-based dish similar to an omelette or a quiche, but without the crust. The word frittata is Italian and roughly translates to "fried". It can be served for breakfast, lunch or dinner and tastes good warm or cold. I prefer it warm out of the oven for breakfast, but it's delicious anytime of the day.
My favourite thing about frittata is that it can be packed with anything, whatever's left over in your kitchen. This recipe is great because it's so versatile. You can switch up the potatoes for sweet potatoes, zucchini, mushrooms, leeks or whatever combination of vegetables you like. Feel free to add bacon, sausage or cheese, as well as whatever herbs and spices you have available in your kitchen. There's so many delicious possibilities! And it's also incredibly easy to make!
Preheat oven to 450 F.
Saute 3 cups of thinly-sliced potatoes (about 3-4 potatoes) in 2 tbsp coconut oil (or butter) until tender and soft.
Add two handfuls of baby spinach and some fresh parsley. Season with salt and pepper.
In a separate bowl whisk together 12 eggs and 1/2 cup milk or cream until light and frothy. I also like to add a few dashes of Franks Red Hot sauce.
Add the egg mixture to the sauted potatoes and stir so that nothing is stuck to the bottom of the pan. Let cook on the stove on medium heat for 4-5 minutes (just until the edges of the frittata are set, it should be runny in the middle).
Then bake in the oven for 10 minutes.
Let cool before cutting. Cut into eight pieces. Enjoy!