Schools is almost out for the year and one thing I look forward to is cooking a full hearty breakfast. On mornings that I go to Cross-fit, I make these after I get back. On mornings when I want to sleep in, I usually get busy on this before the coffee kicks in. Fresh eggs, local sausage, garden herbs, it all adds up to a big plate of goodness.
Part of the secret for a good frittata is a good seasoning for the eggs. I love this Mural of Flavor from Penzey’s. It’s not spicy, but more savory with lemon, dill, sage, and rosemary.
Parsley. There was a slight mix up with the parsley this year. Stephen got 1 flat leaf and 1 curly parsley. He didn’t plan the curly parsley, but I actually like it for eggs. It has a stronger flavor that works great with eggs.
Breakfast is served! This is just one of many I’ll make this summer.