breakfast, it’s what’s for dinner

breakfast for dinner

Last week, we finally succeeded in having a girls night supper club! I’m not sure why the stars aligned with this suggestion, but almost all of our schedules worked out to get together to cook, eat, and drink. For this Wednesday night gathering, my roommate and I chose to make one of our staple meals…a frittata. Having a few vegetarians in the group, we made one with chorizo sausage and one without. I can’t say that we used a recipe with this dish, but it’s foolproof! Start with an egg mixture (6 for the larger pan, 4 for the smaller), whisk the eggs, grated cheese (whatever you have on hand), salt and pepper. Then chop whatever vegetables you have in the fridge (for these dishes, we used kale and mushrooms). Add olive oil to your oven safe skillet and begin to saute the veggies. Once your veggies are tender, add the egg mixture and let cook on medium heat for 4-5 minutes. Once mixture has set, put the skillet into the oven for 25-30 minutes on 350. A clean your fridge frittata!

breakfast for dinner 2

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