Home Kitchen Western Frittata

If Pat and I are ever out to breakfast together, 9 times out of 10 we order an omelet. Pat prefers his smothered in sausage gravy and an obscene amount of black pepper. I like mine with crispy hash browns on the side. One of my go-to omelets is a farmers omelet because HELLO it’s filled with bacon, sausage, onions, peppers and cheeeeeese. My second go-to omelet is the western omelet. Ham, Swiss, bell peppers and onions… seriously friends, what’s not to love?

I was up late a few nights ago, scrolling through my blog on my iPad looking for a little recipe inspo, when I landed on a frittata recipe. I then mentally rummaged through my fridge trying to remember if I had the ingredients to whip up one of my go-to omelets– but in frittata form.

So there I lay…

Eggs — check

Ham — check

Swiss cheese — check

It was 1 am and I was already plotting my next breakfast. You might be wondering, why didn’t I simply make an omelet? Great question, but honestly I have yet to reliable a filled omelet. I mean a cheese and herb omelet I can manage– but once you start adding allthethings like bacon, sausage or veggies, my eggs end up tearing apart when I attempt to fold it over and my breakfast ends up an utter mess.

Frittatas are 800% easier.

Prepping the ingredients shouldn’t take you forever; dice up the ham, peppers — I like to use red because they’re sweeter and add a pop of color– then slice the green onions then shred the Swiss.

Crack six large eggs into a bowl.

Along with some salt and pepper, then whisk until the eggs are thick.

Melt 2 tablespoons of butter into a 10-inch non-stick skillet and sauté for 5 to 6 minutes or until they start to get tender. Add in the ham and green onions, stir and cook simply to heat through and maybe crisp up the ham a smidge.

Pour in the whipped eggs.

Scatter the shredded Swiss cheese over top.

Cover and cook on medium-low heat for 10 minute or until the eggs are set and cheese is melted.

Tada! Frittata!

Slice and serve with a sprinkle of fresh chives and a little red pepper flakes. I also like put a little hot sauce on my plate and swipe a bite of my western frittata through it. So savory!