Meal Time! Primal Leftover Frittata

Andy's Primal Leftover Frittata

The day I made this frittata was May 6th, 2011.  The reason I include that is because it gives an explanation to what ingredients were used in my breakfast that morning.  The day before was May 5th, a.k.a. Cinco de Mayo.  In honor of the Mexican holiday, Amber and I decided to make a chicken taco salad for dinner.  Unfortunately, I didn't take any pictures of it, but believe me that it was delicious too!

When it comes to breakfast, I believe in two things: 

1. Bacon and Eggs have a place at every table for the first meal
2. Leftovers are delicious again and in a whole new way when mixed with eggs.

The great thing about frittatas, no matter how you make them, is that they are one of the most versatile breakfast foods out there.  I love to cook a frittata and then put the extra slices into baggies.  Over the next few days, if I'm in a hurry to get to work or something, I can just pull a bag out of the fridge and eat it on the way to work or heat it up when I get there.  It beats the hell out of cereal and milk!

Ingredients

6 eggs

1 head of broccoli (would have went bad in a few days)

1/4 cup leftover bacon pieces

1/2 cup leftover turkey sausage crumbles

1/3 cup leftover sauteed onions and peppers

1 cup leftover taco-seasoned chicken chunks

1/3 cup shredded cheddar cheese

Salt, Pepper, & Hot Sauce to taste

Preparation

Preheat the oven to 350° F.  Lightly oil or grease a cast iron skillet (or some sort of frying pan that won't melt in the oven, i.e. not non-stick) and then begin to stir-fry the broccoli, bacon, sausage, onions and peppers, and chicken on medium heat.  While this is being fried, whisk the eggs in a separate bowls and add salt and pepper (if you want it).  Once the other ingredients are cooked, pour the egg mixture over top and let it cook until the top of the egg mixture starts to firm up.  Place in the oven on a middle rack and let it finish cooking until it starts to brown on top, remove from the oven and sprinkle cheese on top.  Place it back in the oven long enough to melt the cheese.  Remove the skillet from the oven and then use a spatula to remove the frittata from the skillet.  Allow it to cool for 3-5 minutes, cut it into slices, and serve!  This should serve between 4 and 8 people, depending on how hungry you are!