Breakfast is the one meal in which we do the least amount of takeout. Part of it is because it’s my favorite meal, the other part is because anything goes for breakfast in my home. By anything, I mean things like pumping a frittata with chili.
Mash-ups like this occur a lot when I’m in the kitchen. Often times it’s driven by a curiosity of how something will turn out. Other times, like in this case, it’s more about using up leftovers. I don’t generally like leftovers straight up, but leftovers repurposed, that’s a different story. Frittatas are a great vehicle for this very thing.
The key to a frittata is making sure it doesn’t come out to wet or too dry and spongy. To make mine just right, I use fairlife® milk because it’s twice as creamy vs. the other brands —an important factor when making frittatas. The added benefit is fairlife’s one-of-a-kind cold-filtration process, and that it contains 13 grams of protein and half the sugars typically found in other milk. Of course it also tastes great, so the boys accompanying drink for this meal and most meals is fairlife® milk.
Now the only thing missing from this chili cheese frittata – fries! That is according to my boys. But the idea of fries with with breakfast was a big no. However, for the second round that gave me the idea to add breakfast potatoes. A nice addition since it gives the frittata some body and textural contrast.
You can guess the results. Yes, the family embraced it . . . that is, everyone but the baby who still asked for fries with his chili. But I’m sure given a choice he would have me stuff a slice of blueberry pie with fries.
**This post is in collaboration with fairlife®. All thoughts and opinions are my own.