This lovely little breakfast came together in a flash. It looks and tastes fancy, but if you can crack open an egg…you can make this dish. I also love that there is so little clean-up afterwards, and no scrubbing of a scrambled eggs pan! I’m writing you this blog post from one of our favorite local coffee shops, 212 Pier, with my little brother sitting across from me! He’s back from college for Thanksgiving, and is hard at work studying for his midterms the following week. He’s pretty cute for a Applied Math and Computer Sciences major…no? Sorry ladies, he’s taken. This coffee shop is also a give-one-take-one book store, where people drop off their old books and can pick up new ones in return. And it’s open 24 hours for you night owls! I used to come here in high school with girlfriends to share desserts when we we were bored on the weekends.
This recipe can of course be doubled for breakfast for two, or even quintupled and made far in advance and frozen for quick frittatas throughout the week. I dreamt up this recipe before I was going to sleep at night and originally had great plans for pesto in here. Alas, there was no pesto in the fridge this morning! Also, no frozen basil either because our freezer is going through a complicated phase in its life and we are defrosting everything and then freezing it up again, kind of like hitting “refresh” on your computer. I’ll keep you posted on what happens with our freezer, and add this to one of my best blog stories yet. But mozzarella and sundried tomatoes seemed to have survived the storm, and I knew they would bake really well into a frittata.
I whipped up this puffy little egg fritatta in minutes. Lightly oil your medium-sized ramekin. In a small mixing bowl, crack your two eggs and beat. Mix in two tablespoons of shredded mozzarella cheese and two tablespoons of chopped sundried tomatoes (I used the Trader Joe’s brand which is packed in olive oil). Pour into the ramekin! In the meantime, I read this article from the Atlantic entitled “Why It’s So Hard to Millenials to Find a Place to Work and Live” and haven’t really decided how I’m supposed to feel about my upcoming move to SF.
Set your oven to 350 degrees, put the ramekin in, and bake those eggs for 20 minutes. I used the time to catch up on e-mails in the morning and make a pot of tea while I eagerly waited for this to puff up and be ready to eat! It’s also the perfect amount of time to shower, etc - I love that this is a mult-tasking cooking recipe. Once finished baking, I used a knife to gently scoop out the frittata from the ramekin (watch out - ramekin will be HOT) and put it on a plate with some fresh arugula. I love how Le Pain Quotidien serves eggs with some greens on the side, so I definitely got my inspiration for this from them! So french, oui oui :).
I hope you enjoy taking your usual eggs to the next level!
- 2 whole eggs
- 2 tbsp shredded mozzarella cheese
- 2 tbsp chopped sundried tomatoes
- Olive oil spray
- Preheat your oven to 350 degrees F
- Lightly spray your ramekin with olive oil spray
- Mix your eggs, mozzarella cheese and sundried tomatoes in a small mixing bowl, then pour into a ramekin
- Bake for 20 minutes and then serve!
Thanks for stopping by! 
