Breakfast Frittata

Sloane Taylor
Sloane Taylor 3 Min Read

Sunday brunch is a treat we don’t often give ourselves.

This meal is easy to prepare, especially if your other half helps.

female chef

Breakfast Frittata

  • 4 strips bacon diced
  • ¼ pound ham diced
  • 1 tbsp. onion chopped
  • ½ tbsp. olive oil
  • 1 tbsp. and ½ tbsp. butter
  • 4 large eggs
  • Fresh ground pepper to taste
  • 3 slices provolone cheese torn into pieces
  • Fresh grated parmesan cheese

Preheat oven to 350°F 175°C

Fry bacon pieces in a medium-size frying pan until almost done. Drain in a colander.

Add olive oil to the same frying pan and 1 tbsp. butter. Over medium heat, melt the butter while swirling pan to coat sides. Add ham and onion. Sauté until the excess moisture from the ham is removed, about 2-3 minutes.

Whisk eggs well in a bowl. Break off bits of the remaining butter and drop into the eggs. Add pepper and whisk again. Pour eggs into hot skillet, then stir gently to distribute ham evenly. Top with bacon. As the edges cook, gently lift them and tip pan to allow raw mixture to flow beneath. Continue cooking until eggs begin to set.

Place frying pan in hot oven about 3-4 minutes to complete cooking. Remove pan and scatter provolone cheese across the top of frittata. Grate parmesan over the frittata. Return to the oven until provolone is melted.

To serve cut into wedges like a pie.

Serves 2

Hash Brown Potatoes

I admit I make the worst from scratch hash browns in the world. After years of trying, I finally gave up. The best brand we’ve found is Mr. Dee’s. They fry up quick and crisp without oil. A little pepper sprinkled on each side as the cook is great. If you don’t have it in your area, then use any frozen or fresh brand and follow the package directions.

Fruit Salad

  • 1 pear sliced
  • 1 banana peeled and sliced
  • 1 apple peeled, cored, and sliced
  • Lemon juice
  • 15 red grapes cut in half
  • 1 kiwi peeled and diced

In a glass bowl, combine the pear and banana. Sprinkle with lemon juice to prevent them from turning brown. Gently toss. Fold in the grapes and kiwi.

To serve, spoon the fruit salad into pretty dishes.

This can be prepared first and set in the refrigerator to chill.


  • 1 bottle chilled Champagne
  • Orange juice
  • Stemmed glasses

Fill the glass half full with champagne. Pour in orange juice. Do no stir. But definitely enjoy while you cook.

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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at or visit my blog