Eggs and Stuff: Breakfast Frittata on Anna Maria Island

5350’s breakfast and lunch menu opens with a section called Eggs and Stuff, and two dishes from it get ordered more than the rest: a baked breakfast frittata and a stacked egg sandwich on an everything bagel. Both come out of the same kitchen window, most mornings within minutes of each other, but they don’t taste anything alike once they hit the table. If you’re after a real breakfast frittata on Anna Maria Island — not a diner omelet with a new name — the Eggs and Stuff section of our breakfast/lunch menu is where to start.

A Real Breakfast Frittata on Anna Maria Island

The Jefferson Frittata is $15: potatoes, eggs, Canadian bacon, tomatoes, green and red peppers, onions and cheese, baked together and served with our Sriracha aioli on the side and your choice of sliced fruit or tomato on the plate. The word “frittata” comes from the Italian friggere, “to fry,” but per Wikipedia’s entry on the dish, a frittata is actually cooked low and slow — five to fifteen minutes over gentle heat until the eggs are just set — and then finished by flipping it, running it under a broiler, or baking it the rest of the way, rather than folded like an omelet. That’s the difference you can taste: an omelet cooks fast around whatever’s folded inside, while a frittata bakes the ingredients right into the eggs, so every bite carries a little of everything instead of one bite of filling and the next of plain egg. Wikipedia notes the technique traces to Naples, where frittatas made with pasta are still a point of local pride rather than a shortcut — the same baked-in approach, just applied to a different base.

The Epic Egg Sandwich

For something you eat with your hands, order the Epic Egg Sandwich — $14, a sausage patty or bacon strips, an egg patty, pepper jack and cheddar cheese, and a spicy pepper-and-bacon jam, all stacked on an everything bagel instead of a standard bun. The jam is what sets it apart from an ordinary breakfast sandwich: sweet enough to balance the pepper jack, with a slow heat that builds a few bites in instead of hitting all at once. Pick sausage if you want it heartier, bacon if you’d rather keep it lighter — either way, it’s built to eat on the walk down to the beach, not something that needs a fork. It’s also the one Eggs and Stuff order that doesn’t slow down, since there’s no plating step beyond stacking it and wrapping it to go.

Rounding Out Eggs and Stuff

The section covers more ground than just those two. If you came in looking for a breakfast burrito, the Southwest egg-free Burrito is the one on our menu — crumbled pork sausage, diced potatoes, corn, black beans, red and jalapeño pepper and pepper jack cheese wrapped in a flour tortilla, served with avocado and house pico, with the option to add an egg patty for $5.50 if you want it less “egg-free” than the name promises. For something lighter, the Smoked Salmon & Bagel pairs smoked salmon with cream cheese, dill, capers and sliced tomato on a plain or everything bagel — the one dish in the section that skips the skillet and the oven entirely. Between the four of them, Eggs and Stuff covers baked, stacked, wrapped and cold — there’s a version of breakfast in there for whatever mood shows up with you.

All of it runs the same hours as the rest of the breakfast/lunch menu: 8 a.m. to 2 p.m., seven days a week. Stop by 5350 Gulf Drive in Holmes Beach, or call 941-251-3681 if you want to check what’s on the griddle before you make the walk over.