It might be a function of getting older and getting wiser (file under: the things I tell myself), but lately I notice that whenever I go out to breakfast, and even when I make more elaborate weekend brunches at home, I’m drawn to the eggy things: scrambles, omelets, frittatas, even the old faithful 2 eggs, 2 pieces of bacon, and toast.
In a way, I’d call it sensible. I know how I feel after the strawberry belgian waffle with whipped cream, and that is—primed for a nap. Unless it’s a gotta-try-it stack of pancakes, French toast, or something of that sort, I realize I work best when I limit the sweet stuff to dessert. Question: Is this one of those things everyone learned at 20 that took me, um, a decade longer?
Another perk of savory breakfasts: they’re really anytime dishes. Take this southwestern frittata for one. I’d serve it morning, noon, or night.
The southwestern flavor speaks to the bit of chili powder inside, the garlic, cilantro (optional for non-cilantro fans), and the barely-there spicy sweetness from the salmon I added—thanks to a convenient Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch. Texture-wise, it’s studded with bell pepper, corn, and chewy whole grain brown rice. I save time and all the hassle of cooking rice by using Minute Ready to Serve cups.
This is a perfect leftover meal, too, so you can make it ahead of time and pack slices for quick breakfasts, lunches, easy dinners, or snacks.
- 6 large eggs
- 2 teaspoons extra virgin olive oil
- 1 red bell pepper chopped into ½-inch pieces
- ½ cup frozen corn thawed
- 2 scallions chopped
- 1 cup Minute Ready to Serve Whole Grain Brown Rice
- ¼ teaspoon garlic powder optional
- 1/2 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch
- 2 tablespoons finely chopped fresh cilantro
- ⅓ cup shredded sharp cheddar cheese
- Preheat the broiler.
- In a medium bowl, whisk the eggs.
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, scallions, and rice, season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate with the other ingredients.
- Reduce the heat to medium-low. Pour the eggs into the pan and stir with a rubber spatula to blend with the other ingredients. Cook until the frittata has set on the bottom and begins to firm up on top, about 3 minutes.
- Sprinkle the cheese over the top. Transfer the skillet to the oven and broil until the top is lightly browned and the cheese is melted, about 2 minutes. Serve immediately.
This post is sponsored by Chicken of the Sea and Minute Rice.