I love making great breakfasts for lovers, but really relish making them for myself. Life’s too short to only use your A-game for others, so this has become something I’ve really come to love making for lil’ ol’ deserving me.
Because I’ve sometimes lived a sheltered life, breakfast-wise, I somehow never had my first frittata until this year. Now I’m in love. I had gone out of my way to try a brekkie at the much-vaunted (but far overpriced) Avenue Grille, and figured $9 for eggs and bacon was a fucking joke, so I might as well go big-ticket and order the special they had. Which was a $12 version of this frittata, but I pack mine with far more ingredients, and love the rich and intense flavours from upping the caramelized onions and chorizo.
Anyone I’ve served my version of the Avenue’s Chorizo & Chevre Frittata to always has seconds.
This’ll keep overnight and warms up very nicely, if you want to make it for your single self, or
shares nicely for two healthy appetites. I’ll usually do it in a larger 13″ saute pan for two people and increase all the veggies by half and the eggs to five, so I can have leftovers for me the next day, ‘cos this thing is a bit of a labour of love to have as a one-off meal. :)
Also, I make extra onions and peppers and store them for use either in other meals, or save them for the next weekend and cut the prep time in half. I’ll be including all my little tricks below. Continue reading