Sunrise frittata is an easy frittata recipe you can prep ahead and the perfect brunch food. This post is brought to you by got milk? #FoodLovesMilk
Looking for an easy frittata recipe? I love this sunrise frittata because it looks impressive, tastes great and is surprisingly easy to make. If you spend your mornings chasing little ones and never having time to make a nice breakfast read on because with just a few minutes of prep, making this savory frittata is a breeze in the morning!
Here is what I used for my sunrise frittata:
- 1 Dozen Eggs
- 1 cup of shredded gruyere cheese
- 1 tsp. avocado oil
- Cremini mushrooms (I used 5, but you can use as many or few as you like)
- 1/2 sweet onion
- A handful of tuscan kale ( you can use any kind of kale, tuscan kale tends to have thicker leaves)
- 1/2 bell pepper cut into strips
The night before I sliced the mushrooms and onions, removed any large ribs from the kale and sliced the bell pepper into somewhat even pieces. I put these in the fridge and then pulled them out in the morning when Blake woke me up nice and early.
If you’ve never made a frittata before, trust me it’s simple and like I said this is an easy frittata recipe. Ready?
- Turn your oven on to 375 degrees F.
- Grab a sauté pan or frying pan. This nonstick ceramic pan is my absolute favorite and used constantly!
- Place the pan over medium heat and add the oil.
- Add the onions and sauté until they start to turn translucent
- While waiting for the onions to cook, crack the eggs into a large bowl and whisk them.
- Add the shredded cheese to the eggs and whisk again.
- Add salt and pepper to the egg and cheese mixture if you like.
- Now back to the sauté pan. Add the mushrooms to your pan and sauté until they shrink in size a bit.
- Add the kale and sauté for about 2 minutes.
- Give your egg mixture one last whisk to ensure everything is well combined and pour over your sautéed vegetables.
- Now let the pan sit on the burner for a few minutes (about 4 or 5) to allow the eggs to set at the edges of the pan a bit.
- Lay the pepper strips on top of the frittata now. Because the eggs have set a bit they should not sink into the frittata too far. This allows you to create that sunrise design.
- Place the pan inside of your preheated oven and cook for approximately 25 minutes. You don’t want the top to turn brown so you can check every few minutes toward the end.
- Remove the pan with a good oven mitt (the handle will be very hot) and give it a few minutes to cool.
- Use a spatula to release the edges from the pan and transfer to a plate to serve.
If you like, you can add a side of hot sauce. Craig and I both love putting hot sauce on egg dishes so when I serve frittata I always have a spicy sauce on the side. Here I have a green dragon sauce. And if you like your food spicy then you know it pairs perfectly with a glass of cold milk.
As a child I was taught not to drink water to mitigate spicy food and offered milk instead. I’ll skip the science lesson on why milk cuts spice and just say that it’s probably why hot wings and bleu cheese dressing have been best buddies forever.
With a frittata on the table you don’t need a whole lot more. I added some cut up fruit (something you can also prep the night before) a couple of glasses of ice cold milk and declared it time to eat.
Want to save this easy frittata recipe for later? Pin the image below and it will be waiting for you when you’re ready.
