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Saturday Morning Fritatta Recipe

Ahh, Saturday mornings. The entire weekend stretching out before you like an unwritten book, curling up in bed with a mug of rich coffee, your significant other, the dog and the newspaper… it’s really good, right? But when your stomach starts to growl, you know that a bowl of cold cereal is just not going to cut it!

So put on your bunny slippers, pad down the hall and get a skillet heating on the stovetop. When you share this delicious Saturday Morning Fritatta with your family, you will be their hero, baby! This is also a great weekday dinner–one pan and you’re done!


Olive Oil for the pan (8-10 inch cast iron skillet works best)

6-8 eggs

Prosciutto, Ham or Cooked Bacon

1 cup chopped tomatoes

1/2 cup chopped red pepper

1/2 cup chopped yellow or orange pepper

1/2 – 3/4 cup grated cheese

salt and pepper to taste

Anything else you like, or any variations that work for you!

Preheat the oven to 350 degrees. Heat the skillet over medium heat and with a pastry brush, coat the entire inner surface of the pan with olive oil. While skillet is heating, chop and grate the ingredients and set aside. Scramble the eggs in a bowl and set aside.

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Place chopped prosciutto or alternate meat, and all vegetables into the pan to heat.

image (5)Once the meat is hot and the veggies begin to put off steam, pour in the eggs.

image (4)Now sprinkle the shredded cheese over the top and allow to heat over the burner for about a minute.

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Turn off the heat under the pan. Using a potholder, carefully lift the skillet off the burner and place it in the center of the preheated oven. The fritatta will cook fully in the oven and will puff up when done. Test with a sharp knife and if it comes out clean, the fritatta is done. (About 20 minutes give or take)

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Serve with fruit for a solid start to your 7 servings of fruits and veggies per day!

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Serves 3-4 people.