Sometimes I enjoy breakfast for dinner even more than breakfast for breakfast.

I mean, it’s pretty hard to beat a hot stack of fluffy pancakes smothered with crunchy peanut butter and pure maple syrup after a long day.

Or a thick slice of custardy cinnamon french toast topped with whipped butter.

Or a plateful of light and crispy Belgian waffles covered in whipped cream and juicy strawberries.

Nope, I don’t have a sweet recipe for you… today it’s all about the frittata.

Because cheesy eggs in any form > everything

Plus, frittatas are extra awesome because you can put pretty much any combo of ingredients inside.

(Think seasonal veggies and cheeeeese.)

Fall frittatas call for tender broccoli and sharp cheddar.

Winter frittatas require creamy cauliflower and nutty Gruyere.

Spring frittatas beg for bright asparagus and tangy goat cheese.

And then we have summer.

Tomatoes!

Basil!

I prefer both in their fresh, uncooked form so…

This protein-packed frittata is stuffed with lots of spinach, flavorful Parmesan, sauteed garlic, sweet onions, ground nutmeg and spicy red pepper flakes then topped with whole wheat bread crumbs, herby basil and summer’s best tomatoes.

Dinner is served.

Well, you have to actually make it yourself. 🙂