One of my boyfriend and I’s hobby is photography, and this Sunday we had a big shoot with 4 models and 5 makeup and hair stylists. I offered to make breakfast for everyone, and I had to take into consideration of vegetarians, as well as the fact that we have a long day ahead of us and possibly no time for lunch.

To start with, I made blueberry muffins from a Flour recipe. These can be made a day early and will stay good in room temperature for 3 days.

I love baking muffins because my house always smells so good afterwards, it’s probably why people make food scented candles.

For the meat eaters, I made a Frittata, which a baked Spanish omelet-like dish, with Proscuitto and Peas, and for the none meat eaters, I made one of leek and asparagus. A Frittata usually consists of vegetable and eggs, which is packed with energy, and makes the reason frittatas are a popular brunch dish.

For Proscuitto frittata, some sliced potatoes are sauteed in a pan for about 20 minutes until tender, on medium heat.

Then some eggs are beaten with salt and pepper, and placed in the bottom of a baking pan. Half of the potato slices are placed in the pan evenly, and chopped pieces of proscuitto and peas are spinkled throughout the pan.

Then the process is repeated with the remainder of the potatoes, proscuitto, and peas. It’s okay if the eggs mixture don’t come all the way up to the potatoes, since it will puff up during baking.

The pan is put into the oven and baked for 18-20 minutes on 375F. It’s done when eggs are all puffy and set. I sprinkled some Parmesan cheese on top near the end of the baking process.

I love the cross section view of the Frittata to appreciate all the layers of potatoes and eggs.

For the Leek and Asparagus Frittata, I substituted the leeks with some spring onions, because leeks were only sold in threes at the supermarket and I didn’t have any recipes in mind to make the rest with. The spring onion and the Asparagus are sauteed with some mushrooms. The recipe called for Shitake, but I just used Crimini.

After the vegetables are tender, they are put into a baking dish, covered with a mixture of eggs and Fontina cheese (I substituted Swiss). The recipe actually calls for the dish to be cooked on stove top until the eggs are almost set, but since I was baking the Proscuitto Frittata anyways, I just stuck it in the oven for the same time.

After baking, the dish can be served right away or at room temperature, which was great because we had people coming in and out at different times, and both Frittatas can be eaten at any time.

Spanish Frittata with Proscuitto and Peas:

Leek and Asparagus Frittata: