Breakfast Frittata

6     15 minutes     Grill    

I love the smell of frittata in the morning. Smells like victory. Yes you can do breakfast on the grill. This is where the simplicity and dependability of a gas grill shines. What a way to wake up.

1 small sweet onion, chopped

½ cup chopped bell pepper

½ cup chopped tomato

8 eggs, beaten

¼ cup Half ‘n Half

1 tablespoon minced garlic

2 teaspoons chopped fresh basil

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

¾ cup shredded cheddar cheese, divided

¼ cup shredded parmesan cheese, divided

1 tablespoon olive oil

1. Preheat the grill to medium (300°F-350°F).
2. In a large mixing bowl, combine chopped onion, bell pepper, tomato, eggs, Half ‘n Half, garlic, basil, oregano, salt, and pepper.
3. In a separate small bowl, stir the cheddar cheese and parmesan cheese together. Reserve ½ cup of the combined cheeses for the topping.
4. Fold the remaining cheese into the vegetable mixture until well-combined.
5. Using a large cast iron skillet, add the olive oil and coat the pan.
6. Pour the vegetable egg mixture into the skillet, and top with the reserved cheeses.
7. Cover the skillet with aluminum foil and place it on the grill.
8. Grill the frittata with the lid closed for about 15 minutes until the eggs are set, but do not let it brown.
9. Remove it from the heat and serve immediately.

There is nothing better than the scent of breakfast on the grill and a chilled mimosa in your hand.