I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.
- Butter or other cooking oil – olive or avocado oil works well here – enough to cover the bottom of your pan
- Scrambled Eggs – 6 to 12 depending on the number of people eating and how big your pan is.
- optional: Milk or half and half for scrambling
- Broccoli – 1-2 crowns
- Shredded Carrots – 3-4 large
Garnish Items – if you want:
- Shredded cheddar cheese – enough to cover the top of the fritta.
- Amount will depend on personal preference and size of the pan.
- Sliced grapes tomatoes, pico de Gallo, or salsa
The Cooking Part …
- Preheat oven to 350 degrees.
- In an oven safe pan, melt the butter in the pan over the stovetop.
- While it melts dice the onions and garlic.
- Sauté the onion and garlic in the butter.
- Chop the broccoli into small pieces, eliminating the hard parts of the stems, and shred the carrots.
- Amount of carrots and broccoli will depend on your preference and how many eggs / people you are feeding.
- You want enough to have the fritta feel hearty but not so much that it drowns out the egg.
- Add broccoli and carrots to the butter, onion, and garlic.
- Cook on medium to low heat until the onion is transparent and the broccoli and carrots are soft, but not withered looking. About 5-10 minutes.
- Scramble the eggs and pour over the mixture and cook until the egg sets up.
- Transfer pan to the oven until the egg is cooked through. The top begins to set.
- Add cheese if you want and return to the oven. Place on high broil for 5 minutes to melt the cheese
- Top with the tomatoes, cilantro, and avocado
What to serve with …
All sorts of breakfast foods – toast & jam, fried potatoes or hash browns, fruit, breakfast salad, juice, coffee, tea.
This meal will keep in the fridge, it is also great as a left over for lunch the next day or you can freeze and reheat as needed for future breakfast meals.