With so much cooking to be done for Thanksgiving dinner, the last thing you need to worry about on the busy holiday is making breakfast.
To keep your stress to a minimum, the best thing to do is keep breakfast simple. Plus, you don’t want to fill up before the big feast.
However, a simple breakfast doesn’t have to be a bland bowl of cereal. On this week’s episode of Hostess Next Door, chef Vanessa Cantave is demonstrating how easy it is to have a delicious morning meal on the table in under 15 minutes.
With Vanessa’s caramelized onion frittata recipe, you can do some of the prep work the night before — like caramelizing your onions — so breakfast is served almost instantly. And with Eggland’s Best eggs, this onion frittata is a nutritious way to start the day.
For a full breakfast spread, consider also whipping up these yummy French toast waffles — you probably already have the ingredients sitting in your kitchen!
Check out Vanessa’s onion frittata recipe below to learn how you can save time without sacrificing flavor.
If you love this idea, don’t forget to SHARE this breakfast recipe with friends and family on Facebook.
- 8 Eggland's Best eggs
1⁄2cup grated Parmesan
- 1 tbsp. fresh basil, thinly sliced
- 1 tsp. fresh parsley, chopped
1⁄4cup extra-virgin olive oil
- 2 tbsps. unsalted butter
- 1 cup onion, thinly sliced
1⁄3cup whole milk ricotta
- Preheat oven to 400°F. In a bowl, whisk the Eggland's Best eggs, grated cheese, and herbs and set aside.
- In a medium ovenproof nonstick skillet, heat the oil and butter over medium heat. Add the onion and cook for 7 to 9 minutes, until soft and golden brown.
- Reduce the heat to low and slowly stir in the egg mixture. Season with salt and pepper.
- Spoon dollops of ricotta evenly over the eggs. Continue to cook for 2 minutes until the frittata begins to set.
- Transfer to oven and bake for 7 to 9 minutes, until set.
- Transfer frittata to a serving platter and cut into wedges. Serve hot.
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