Frittata Florentine from Breakfast for Dinner (Giveaway)
I could eat breakfast at any time of the day. It’s true- when I come across a restaurant that serves breakfast all day, I’m instantly in love. The food can even be completely average, and they would still win me over. You see, breakfast is a special kind of meal. For starters, it’s the most important meal of the day, or so “they” say…whoever “they” are. Second, you can do so many things with so little. With eggs, protein and some carby goodness, many dishes can be created and I love that.
That’s why I was ecstatic to receive a copy of Breakfast for Dinner to review and give away to one of you. What’s even better is that this cookbook was written by Lindsay and Taylor, the masterminds behind the fantastic blog, Love and Olive Oil. Anddd I just spent 20 solid minutes getting lost in their site again. It’s just so easy to do.
Since I was given a copy of this cookbook to review, I selected the recipe that stood out the most to me, the Frittata Florentine.
It’s pretty well known around these parts that I’m a goat cheese lover. I can’t get enough of the stuff and so this frittata became a no brainer. This recipe also didn’t require many ingredients, would be completely done in a solid hour, and was enough to feed more than a couple of people on a budget.
Before I get too involved with describing this luscious breakfast, let’s talk about the cookbook. It’s truly one of my favorites so far. First, the pictures are beautiful. I was so fascinated by the cookbook development process as told by Lindsay on their blog and I encourage everyone to check it out.
Breakfast for Dinner is broken up into the following sections:
- Main Dishes, including Shakshuka, Polenta Cakes with Shiitake Mushrooms, and Cornmeal Pancakes with Beer-Braised Short Ribs
- Sides & Starters, including Parmesan Beignets, Habanero-Cheddar Bread Pudding, and Bloody Mary Tomato Soup
- Drinks & Dessers, including Fruit Salad Sangria, Lemon Poppy Seed Thumbprints, and Blood Orange Mimosa Sorbet
Also included in the book are how-to’s, such as how to perfectly poach an egg, alternative methods and/or ingredients for the majority of recipes, and sides that would be a great pairing for the main dish. There were so many diverse recipes in this book, and so many alternative ingredients listings, that it would take a while to make everything, and that’s a good thing! Recipes with a lot of love put in, that’s what this book is all about.
Look at that beauty. You know what’s interesting is that my picture looks almost identical to the one from Breakfast for Dinner. That, like, never happens. The fact that it did shows how easy the recipe was to follow and how I don’t require any crazy acrobatic kitchen skills to accomplish this crowd pleasing meal.
This frittata had the salt and tang from the goat cheese, richness from the spinach and a quiche quality, though elevated like nobody’s business. Flavor inspirations for this frittata from Lindsay and Taylor include Potato and Country Ham, Garden Veggie, Broccoli Garlic, and Greek with zucchini, olives, sun-dried tomatoes and feta.
When it comes to this cookbook, don’t take my word for it alone. Enter my giveaway below for your own Breakfast for Dinner cookbook and try out some of these recipes. I have a hunch you’ll be happier with the result than you even imagine. And if you are an unfortunate loser of my giveaway, go buy Breakfast for Dinner. Treat yourself in the new year to some delicious homemade dinners.
- 8 large eggs
- 1 cup half-and-half
- 1/2 cup (about 2 ounces) shredded Parmesan cheese, divided
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cayenne pepper
- Salt and black pepper, to taste
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 10 ounces frozen spinach, thawed and chopped (Fresh spinach works just as well here; just rinse and coarsely chop it and then cook until wilted.)
- 1/4 cup (2 ounces) goat cheese
- Preheat oven to 400*F. In a large bowl, whisk together eggs, half-and-half, 1/4 cup of the Parmesan, nutmeg, cayenne, salt and black pepper.
- Heat oil in a heavy ovenproof 12-inch skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and spinach and cook until fragrant, 1 to 2 minutes more. Gently fold in egg mixture. Cook until partially set, about 3 to 5 minutes. Sprinkle goat cheese and remaining Parmesan cheese over top.
- Place pan in oven and bake until frittata is puffed and golden, about 15 to 20 minutes. Let cool slightly, than cut into wedges and serve.
Disclosure: I was given a copy of Breakfast for Dinner for review. All opinions shared are my own. Giveaway copy provided by Quirk Books. Recipe shared in this post came from the Breakfast for Dinner Cookbook and is shared with permission from Quirk Books.
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Can never have enough BACON.
Or any variation thereof!
I make frittatas quite regularly, they are definitely my favorite!
I agree! This is my first time actually making one. Never fully realized how easy they were.
Soft scrambled eggs and hashbrowns. Hands down! YUM.
Hashbrowns are a given with every breakfast, in my opinion. 🙂 In fact, I made a side of home fries with this meal, hehe.
My favorite thing for breakfast is French Toast with fresh berries. Visiting from DBB Thanks for the chance 🙂
Yum!! Great choice. 🙂
This frittata looks fabulous! And completely finished within an hour sounds like my kind of dinner! Pinning- thanks for sharing!
Oh yes, this frittata was perfection. I love recipes that are easy to make, doesn’t deplete my bank account, and is ready is an hour of less. The Breakfast for Dinner book has lots of these!
This is an awesome post Jenn! I love your photos and the recipe sounds just divine. And you are right…you really are a known goat cheese lover around these parts 😉 Also, the obsession with breakfast….well, it’s a mutual feeling. This cookbook sounds so great…I love that they tell you how to properly poach an egg too…a tricky thing to do!
Thank you!! I was very proud of this because it turned out both delicious and beautiful. The picture was taken on my iPhone, although I don’t know if I should be admitting that to the internet, LOL.
Thanks do much for your kind words… Thrilled that you loved the book!! And your frittata looks perfect! 🙂
Thank YOU so much for this cookbook. Really, it’s so so so perfect. My winner may have to pull it out of my death grip. 🙂
Lindsay’s Cookie Dough Lover’s Cookbook is one of my favorites ever so I can only imagine what deliciousness she cooked up this time! 🙂
Yes! I have that cookbook too and you’re right- it’s so great!
My favorite breakfast is egg and cheese on a homemade bagel. Yum!
If you say asiago cheese bagel, you have my heart, Amber. Haha
Looks like a very cool book. Yummy recipe & photo too!
Thank you! Yes, this cool is so amazing. I can’t even describe, lol.
Oops – commented before reading the question. Fave breakfast must have coffee! Otherwise I’ve rarely met a breakfast food I don’t like, just depends on the mood that day
I love breakfast foods as well, but I stay away from coffee. Blech! 🙂
I love eggs and can eat them for any meal of the day.
You HAVE to have some egg for breakfast, in my opinion. A breakfast just isn’t complete without them.
All breakfast is good for me!
Now THAT’s the truth!
I love french toast!
I love bacon and scrambled eggs!
[…] I was making a Frittata Florentine for breakfast the other weekend, I had my mom over to enjoy it with us. I also made Blueberry […]