Breakfast Frittata
1 tablespoon butter
4 eggs
1 small onion cut in half sliced thin
1 red pepper diced
1 garlic clove smashed
4 grape tomatoes
1 leaf chard rough stalk diced, leaves torn
3 slices of provolone
Preheat broiler. Scramble the eggs. Heat a small omelet pan on medium heat with the butter. Add garlic and cook for 1 minute. Add onion and cook for 2 minutes. Add peppers and chard stems then leaves. Cook for a few minutes until everything is soft. Put the 2 slices cheese on top of the vegetable mix and add eggs. Then top it all with remaining slice of cheese. Cook on low heat for 5-10 minutes until set everywhere but the top. Finish frittata in the broiler for 3 minutes until nicely browned on top 4 minutes. Be careful not to burn it.
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the authors
we prepare our weeks worth of food (dinners & lunches) on monday before our work week. the goal is to have items that can be easily reheated and last all week. we are couple living in brooklyn - both with full time jobs. many nights we get home after 9 or 10 p.m. nobody wants to cook at that hour. our philosophy is you eat healthier and less expensively if you prepare your own food.
Peter & Sarah
the authors
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