Looking for a simple way to shake up your dinner routine? Just serve breakfast for dinner. Nothing gets my family interested in dinner faster than when I tell them it’s breakfast for dinner night. The kids adore it because they think we’re breaking some kind of rule, but the truth is, when it comes to dinner there are no rules. As long as it’s a healthy, balanced meal, anything goes. Breakfast for Dinner is a smart way to save a little money in the food budget too. You can take almost any kind of leftovers from an earlier meal and turn it into a quick frittata or omelet.
Frittatas work well with my picky eaters because once they’re sliced, they look a lot like pizza. My youngest even calls it pizza. Once your kids get used to eating frittatas you can use them as a non-threatening way to introduce new foods to their diets. Things like roasted red peppers and zucchini aren’t as scary when they’re tucked inside something your kids like eating anyway. I made this version with savory chorizo and potato, two flavors and textures that were made for each other in my book. You could use your favorite breakfast or Italian sausage in it’s place. I always advocate using what you have on hand. But if you’re a fan of chorizo like I am, this combination is for you. With the addition of eggs and cheese, this is a meal packed with protein to keep little those little tummies satisfied and bodies nourished all night.
It goes without saying that this makes an amazingly tasty breakfast as well. I love to make frittatas on Sunday morning, then have the leftovers ready for a quick and hearty breakfast on Monday.
Chorizo and Potato Frittata
serves 4
1 Tablespoon extra virgin olive oil
4 small red-skinned potatoes, thinly sliced
1/2 pound chorizo, casing removed
2 green onions, thinly sliced
1 clove garlic, minced
8 large eggs
2 Tablespoons half and half or milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cheddar, grated
Preheat oven to 400 degrees.
Heat olive oil in a 10″ oven-safe skillet over medium heat. Add potatoes and cook until lightly browned on each side, about 5 minutes. Place potatoes is a bowl and set aside.
Crumble chorizo into skillet and cook until well browned, about 3-4 minutes, stirring occasionally. Add green onions and garlic to pan and cook for 1 minute. Return potatoes to the pan with the chorizo and stir well.
Meanwhile place eggs, half and half, salt, and pepper in a medium sized mixing bowl. Beat with a whisk until well combined.
Pour egg mixture over chorizo mixture in the skillet. Sprinkle with cheese. Let cook without stirring until bottom is well set, about 5 minutes. Place skillet into pre-heated oven until top is set, about 5 more minutes. Cut into wedges and serve warm.
You may also like:
