Good Morning, Sunshine!
No joke. I mean that in the most literal way. While I adore each and every one of you and y’all are totally my sunshine, it got pretty dang gloomy around here. I don’t know what in tarnation happened, but thank goodness the sun has been returned after another two weeks of rain, darkness, and really bad hair days.
The sun is back and has been in full force for a solid 4 days now and believe you me we are happy here in NC.
Those dark days were a buzzkill to my motivation, but since I’m a glass half full kind of girl I’ve been busy focusing on the the bright side of my laziness.
You are no doubt relieved to know that I am once again up to date on General Hospital and DWTS. And oh my are things heating up and getting interesting in Port Charles! Oh – and that last elimination (no spoilers) was a total disappointment to me. I didn’t see that one coming.
Even though I sometimes need indulgent GH binge marathons when work is stressful or the weather is the pits, there is no rest for the wicked these days. We’re full on in holiday mode over here!
We’ve had some sides and desserts lately, but what about breakfast? I don’t know how you do things, but in our family we never have Thanksgiving dinner before 2:00 and it’s usually closer too 3:00 or 4;00 before we sit down at the table. We need a heavy breakfast or brunch then some appetizers in the early afternoon to hold us for the big event or we are all just going to pass out from starvation and
A frittata is a perfect solution. You can clean out your fridge, throw anything in, and make it ahead of time for an easy to reheat holiday morning breakfast or brunch. After all, we don’t want to have Aunt Gloria
passing out from too many cocktails falling out from lack of sustenance while waiting for her Turkey Day dinner!
If you haven’t already, don’t forget to enter the giveaway! (CLOSED)
- 2 pieces thick cut applewood smoked bacon
- 2 small red potatoes sliced thinly
- 5 small precooked sausage links crumbled (thawed if packaged frozen)
- 1 cup mushrooms sliced
- 1 cup kale roughly chopped
- 1 cup rainbow chard
- 8 eggs
- 1 cup plus 1/4 coup shredded extra sharp cheddar
- 1 jalapeno sliced - optional
Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
Reserve 1 tablespoon of the bacon drippings and discard the rest
Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
Add mushrooms and cook about another 2 minutes
Stir potatoes and mushrooms
Add kale and rainbow chard
Stir and cook until greens are mostly wilted, 3-4 minutes
While greens are wilting, whisk eggs together in a bowl
Add 1 cup of the cheddar to the eggs and whisk to combine
Stir the vegetables to be sure they are evenly distributed
Pour eggs over the vegetables, add bacon and sausage, stir to combine
Layer jalapeno (if using) over the top
Cook 7-9 minutes or until sides are set
Turn on oven broiler
Sprinkle remaining 1/4 cup cheddar cheese over the top
Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
Remove from oven and let sit for 3-4 minutes
Cut and serve
Note: We all know that I do not like the jalapeno, but Chris loves them, so I only added them to half of the frittata.
Note: Because of the bacon and sausage going on in here, I chose not to add any salt, but feel free to add salt and pepper to your taste.