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Eggs Benedict Arnold

Sweet-Savory Cocoa Puff Frittata with Cheesy Crunch

35 minutes
Serves 4
DinnerGluten-freeShellfish-freeSoy-free
Herb's take

Here’s a frittata that betrays breakfast convention by spiking its classic egg-and-cheese base with crushed cocoa puffs for a sweet-savory dinner twist. You’ll learn how cereal can become a crunchy, craveworthy topping and why eggs and cheese are a culinary power couple.

Equipment needed
  • 10-inch oven-safe skillet or baking dish

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F. Lightly oil a 10-inch oven-safe skillet or baking dish.
  2. 02
    In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until smooth.
  3. 03
    Add the flour and peanut butter to the egg mixture and whisk until completely combined and smooth.
  4. 04
    Stir in 3/4 cup of the shredded cheese and 1/2 cup of the crushed cocoa puffs. Reserve the rest for topping.
  5. 05
    Pour the mixture into your prepared skillet. Sprinkle the remaining 1/2 cup cocoa puffs and 1/4 cup cheese evenly over the top.
  6. 06
    Bake for 20-25 minutes or until the center is just set and the edges are golden.
  7. 07
    Let the frittata rest for 5 minutes before slicing and serving.

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