I never used to eat breakfast much, but I’ve been on roughly a four-year fascination kick with eggs. Over the past several months, I’ve made several frittatas on Sunday nights so I’ve got breakfast made for a few days during the week. There’s not a lot of rhyme or reason to the recipes, I tend to use whatever’s hanging around the kitchen — leftovers of vegetables we’ve cooked earlier in the week, or whatever hasn’t gotten cooked. Just about anything works, and usually I try to get a few different colors and some protein. Generally speaking, my frittatas make 4 servings at around $1.50 per serving or less depending on what you put in them.

This time, I had some cherry tomatoes, asparagus, some bulb onions, and some awesome breakfast sausage from Zingerman’s. I tossed it in a skillet and cooked it up until the sausage was cooked through and the veggies mostly done.

Then toss in two beaten eggs per serving and mix it around. At this point, I also put in some kale. Greens like this make a nice addition, but don’t cook them too much, or they’ll turn to mush. Don’t mix the eggs around with the veggies too much, just let things cook until the eggs just start to set on top. Then put them in your preheated oven at about 350 or so.

It’s done when the eggs are totally set on top and cooked through. After that, flip the frittata out onto a plate and let it cool.

Then, if you have some of the Lemon-Raspberry Cupcakes…

Cut a slice out and play Pac-Man.