Breakfast Frittata

What do you do when you can’t resist buying a lot of jalapeño peppers that happen to be on sale?  Find recipes that call for jalapeños, of course.  My wife just shook her head at the recipe for a breakfast frittata, but she asked for seconds and now suggests it from time to time when I ask what sounds good for breakfast.

A frittata is a kind of baked Italian omelet like a quiche without a crust.  There are dozens if not hundreds of recipes for frittatas.  There are varieties with chorizo, bacon, Italian sausage, salmon, leftovers of all kinds and even bananas.  Real men do eat quiche and real men and women love frittatas.

This one is easy and tasty and makes an attractive breakfast dish for visiting guests. (See the amateur photo.) If someone says that they don’t like hot peppers, give them only a tiny slice and some toast.  That will leave more for the rest of you…unless they ask for seconds.


2 large or three medium jalpeño peppers
1 medium potato
6 large eggs
1 T cold water
1/2 cup medium cheddar cheese
1/2 cup feta cheese (about 4 ounces)
1 1/2 cups fresh spinach
6 to 8 grape or cherry tomatoes
1/4 to 1/3 tsp. salt

Preheat the oven to 350 degrees.  Wash and microwave the potato on high for about 4 minutes, wrap in aluminum foil and allow it to finish baking. While the potato is cooling, wash and remove the stems from the jalapeños.  Slice them in quarters, remove the membranes and seeds and dice the peppers finely (1/8 to 1/4 inch).  Shred the cheddar cheese and crumble the feta.  Wash and chop the spinach.  Peel the potato and dice.  Beat the eggs until lemon colored with the water and salt and stir into the vegetables and cheese.  Be careful not to add very much salt as the cheddar and feta cheeses are quite salty.

Grease an 8 or 9 inch pie plate and pour the frittata mixture into the plate.  Bake 20 to 25 minutes or until a knife inserted into the middle of the frittata comes out clean.  Remove from oven and garnish while hot with tomatoes cut in half and return the frittata to the oven for a minute to warm the tomatoes.  Allow the frittata to cool slightly and serve with toast or good bread.

NOTES:  You can substitute Monterey Jack cheese for the feta, which creates a different flavor combination that is still delicious.  You can substitute canned diced potatoes instead of baking your own.  Just drain them thoroughly.

2 thoughts on “Breakfast Frittata”

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