I realize that frittatas/tortillas españolas are not revolutionary for most people, but this dish kind of has been a revolution for me. It has been on constant rotation around here for a solid month, and my formerly sweet smoothie or cereal-y breakfasts might be changed forever. (Also, is anyone else strongly associating Spain and revolution right now? Eeek.)
I’m posting photos of a couple of different varieties of breakfast bake here, because there really is no one way to make this recipe. My favorite version at the moment involves using pre-shredded potatoes, because the texture is nice and even, and it is very, very easy. However, it’s not such a hardship to slice up a sweet potato, since you’re already slicing up that broccoli (or Kale! Kale is going in my next one) and maybe an onion, if you feel so moved. The important thing is to keep the slices of veggies mostly the same size, for even cooking.
The genius of this recipe is that, if you are only cooking for one person, (A is completely devoted to his breakfast oatmeal, and I would never dream of trying to separate such a contented morning partnership) then this keeps well for all of the mornings (5-6) after. And then you don’t have to think about breakfast or spend time making it for almost a whole week. Alternately, this would make a nice lunch or dinner for 4-5 people, served with a salad or something.
One of my food foibles is that I can never decide what to have for breakfast. I admit that I am weirdly paralyzed by this meal – I am often found in the kitchen, cup of tea in hand, staring into the distance and trying hard to just pick something. While I am incredibly lucky to have choices like this, decision paralysis is not conducive to quick mornings. Which is why I started a smoothie project a while ago – default breakfast foods seem like a good idea for someone with my issues. And smoothies! Healthy, protein-packed, not hard to drink. But I’m on a mission to detach myself from sugary things at the moment, and in that effort I am starting my day with savory foods. Hence axing the smoothies. (That was a fun sentence.) My mission does seem to be working, with the only caveat that I need to prepare this in advance. So far, future selves have been very grateful to my past self for her planning and forethought.
- 1 tablespoon ghee or olive oil
- about 4-5 cups in total of shredded broccoli, potato, sweet potato, kale, etc. (If using sweet potato, ensure that it is very finely sliced)
- 1 medium onion, diced
- 8 eggs
- salt and pepper
- Heat oven to 350F/175C
- In an ovenproof pan or skillet, heat the oil or ghee over medium high heat. Add the onion, and sauté until softened. Add the veggies, and stir to combine. Cook for a minute or two, or until the veggies are slightly softened but not fully cooked.
- Crack the eggs into a medium bowl and whisk to combine, seasoning with salt and pepper.
- Pour the eggs over the veggies, moving things about so that everything is roughly mixed. I poke things around so that every part of the pan gets some egg coverage, but don't worry too much about anything further. Cook undisturbed for a few minutes, to color and set the bottom of the dish.
- Place entire pan in the oven and bake for 15-20 minutes, or until everything is puffed and set.
- Cool in pan and slice into pieces, then store slices in a sealed container in the fridge for no more than 5-6 days.
** size and servings depend on how many veggies you add, the size of your eggs, and the size of your pan.