Banking on Baking: Breakfast Frittata for Two

Things not to do:

Walk into Anthropologie when you're feeling especially vulnerable. Bad things ensue.

Tell someone you "like her curves". Particularly when the recipient of the comment doesn't feel as though she has curves. You are not doing anyone any favors.

Go to hot yoga class on an empty stomach. Because you will end up at McDonald's immediately afterwards. This is both time-wasting and self-deprecating.

Ask someone - anyone - when the baby's due. Just...no.

Decide on a whim to whip up some whipped cream when you realize that carton of heavy cream in the fridge is about to expire. Particularly not advisable if you live alone. Again with the self-deprecation.

Things to do:

Send letters in the mail, just because.

Buy a cast iron skillet. It will change your life, it will!

Chill on the Facebook. Because some things should be just for you.

Wake up early to hand-press coffee.

Cook breakfast on Saturday morning with someone you love.

I've made this frittata three weekends in a row now. What I love about the recipe is that it is completely free-form. Other than the necessary eggs and onions, everything else is up to you (and what you have on hand). It's great with seasonal greens (think asparagus, broccoli, summer squash), as a Mexican frittata (black beans, jalapenos, salsa, queso fresco) or with a Greek spin (kalamata olives, artichokes, feta). This was the version I made last Saturday, but by all means, let your pantry and fridge dictate your flavor. This serves two hungry people, but the veggies and eggs can be doubled to serve more.

Breakfast Frittata
modified from Super Natural Everyday

Ingredients:
2 tbsp. extra-virgin olive oil
1 small onion, chopped
8 oz. seasonal vegetables, cut into 1/2-inch pieces (I used asparagus, red bell pepper, and zucchini in this version, would also be good with thinly sliced potatoes and some green veggies)
6 large eggs, well beaten
1/4 c. feta cheese
small bunch of chives, chopped

Instructions:
Preheat your oven to Broil.

Heat the oil in a heavy, ovenproof (cast-iron) skillet over medium-high heat. Stir in the onion and veggies and a generous pinch of salt. Cook, stirring occasionally until the onions are translucent and the veggies are softened, around 5 minutes. Reserve half of this mixture on a plate.

Whisk a pinch of salt into the eggs and pour the eggs into the center of the skillet. Cook over medium-low heat until the eggs are just set and there isn't much liquid in the pan, about 5 minutes.

The trick is to avoid browning the bottom. To do this, run a spatula around the outside of the pan and tilt the pan so the uncooked eggs run to the underside.

Top with the reserved vegetable mixture and cheese.

Put the skillet into the broiler for a couple of minutes, which will help make the eggs puffy. Be careful, because the eggs can go from perfect to "ruh-roh" in just a few seconds. When lightly browned and puffy, remove from the broiler.