I love making a special breakfast on a day off. When you are eating healthy, it can be hard to think of something to make other than pancakes or french toast. Enter the frittata. It’s a healthy Italian breakfast. Today I’m putting a delicious greek twist on it!
One of my guilty pleasures is Chili’s Skillet Brownie. There is a Chili’s right down the road from Andrew’s house, and we love making a late-night run there for dessert. We were wanting to try making some skillet desserts at home, so I bought him two 6-inch skillets for Christmas.
We have been trying to do even better with sticking to a healthy diet this year, so it’s not very often that we can indulge and make a dessert in the skillets. I’ve been trying to think of healthier ways to use them, since they are just so cute!
Eating better also means making healthier breakfasts when we have a day off. Our go-to has been scrambled eggs with bacon or an omelet made with whatever we have in the house. We have been needing some new ideas to mix things up!
A frittata is an impressive-looking breakfast that is packed with flavor. It’s also super easy to make! My recipe today is for a Greek-style frittata, but you can use this basic recipe and customize it with your favorite add-ins!
I made two frittatas in the 6-inch skillets with the recipe below. If you don’t have that size, you can use a bigger skillet.
- 2 tablespoons olive oil
- 1/2 cup (about 6 stalks) asparagus, chopped into 1-inch pieces
- 1/4 cup bacon (cooked and roughly chopped)
- 1/4 cup feta cheese
- 1/4 cup black olives (whole)
- 8 eggs
- Preheat your oven's broiler.
- Heat oil in the skillet(s) at medium heat. Cook asparagus for 5-7 minutes or until tender.
- Add in the bacon and olives, stir.
- Whisk the eggs and pour them slowly into the skillet(s). Do not stir! Sprinkle with cheese and cook for 2-3 minutes or until sides begin to set.
- Transfer to the oven and broil for 2-3 minutes or until just set and slightly golden.
What would you make in a 6-inch skillet?