Drunk Brunch At Home: Frittata

By Betchy Crocker

Do you really want to go out for drunk brunch but unfortunately you:

  • Can’t find an outfit
  • Physically are too hungover
  • Are totally fucking broke
  • There’s a hurricane/tornado/rain

We understand, and we’re here to help. Learning how to make simple breakfast shit not only can make you the go-to friend for drunk brunch (make your betchy friends come to you AND make them bring booze) but can also make you look super fucking sophisticated. Serving up this revamped Cooking Light frittata (only 200 cals per sliiiiiice) would make Giada and Martha both proud – even though this egg pie thing that’s like the Italian cousin of quiche is oh-so-easy.


  • 2 large egg whites
  • 6 large eggs
  • Salt and pepper
  • 1/3 cup milk (you can use 1% or whole or whatever)
  • 1 pint grape tomatoes, halved
  • 2 tsps fresh thyme, chopped
  • 1 ½ tsp extra virgin olive oil
  • 3 plum tomatoes, seeded and thinly sliced
  • ½ cup fresh basil, finely chopped
  • 2 oz goat cheese, crumbled

Grab a 9 or 10 inch cast iron pan or other oven safe pan and spray with non-stick spray. Preheat the broiler in your oven to high. In a large bowl, combine the egg whites, eggs, milk, and a few pinches of salt and pepper. Stir together with a whisk until totally mixed.

Heat the cast iron pan over medium heat, then sauté the grape tomatoes and thyme with the olive oil until tender, then layer in the plum tomatoes and basil. Once they’re fairly tender/not as juicy, sprinkle in the goat cheese then VERY FUCKING CAREFULLY pour over the egg mixture. Cook the whole thing over medium heat 5-6 minutes or until the eggs are partially set. Put the whole pan in the oven for about 2-3 minutes until slightly golden on top.

REMEMBER – don’t overcook this – it should have the texture of a custard and be kind of trembling and baaaarely set.





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