Frittata!
I love brunch, breakfast, breakfast for dinner..all of the above! Anything with eggs and some kind of breakfast meat! I love veggie scrambles! Making a frittata takes a bit more time but also gives you delicious breakfast all week (or whatever time of day you choose to eat it- you do you!)
I’m always looking for filling meals with a carb, protein, and fat- and here it is!
Chop whatever veggies sound good to you! I used sweet peppers, sweet potato, zucchini, squash, and spinach. Onions are delicious to add too!
If you are using potatoes, peel, chop and sauté those first in a skillet that can be placed in the oven. I love Lodge iron skillets! I like to cover them with a top just to help soften quicker. When the potatoes are somewhat softened, I added the other diced veggies and some seasoning. I love Beautiful Briny Sea seasonings!
While the veggies are cooking, I heated some turkey sausage (my kids love turkey sausage and it is much lower fat- I get this at Costco!) in a separate skillet. I also cooked some bacon to add. But use whatever meat you love- or no meat!
When the veggies are done, not fully cooked but softened, you don’t want mushy veggies- add the meat. I also added feta cheese, and at the end, a huge bunch of spinach. Spinach cooks down so I always buy the largest container I can find and throw it in everything!
Stir and heat the mixture until the spinach cooks down. Next, whisk 12 eggs (12 for a large size skillet. 8-10 for a smaller skillet) with 1/2 cup almond milk and sea salt, and pour the egg mixture into the skillet. My kids LOVE to crack eggs, so this is always a job for them. Today we had eggs dripping onto the floor, but hey, they helped!
Bake on 350 for 30-40 minutes, depending on your skillet size. Today I set the oven timer-it took me an embarrassingly long time to realize the oven timer turns the oven off when the timer is done. We took the kids for a long walk through the woods, and when we got home, we had freshly baked frittata! Nothing makes you feel more like super mom than that! We’ll ignore the fact that the kids wouldn’t eat it because of all the veggies. Daniel and I loved it- and more for us! :)
We topped this with avocado and a little salsa! Delish! And we have tons of leftovers!
Frittata Recipe
*3 cups chopped veggies
I used 1 large sweet potato, 5 small sweet peppers, I large zucchini and 1 large yellow squash, spinach
*meat of choice- I used turkey sausage and bacon
*1/4 C feta cheese
*10-12 eggs
*1/2 C almond milk
-Preheat oven to 350
-Sauté chopped potatoes in an iron skillet in so olive oil, or skillet that can be used In an oven. Cover to soften.
-When potatoes are soft, add the rest of the chopped veggies. Let soften, but don’t let them get mushy. Season with sea salt and whatever spices you like.
-Add feta cheese and huge bunch of spinach. Heat and stir until spinach cooks down.
-Whisk 10-12 eggs, depending on skillet size, with 1/2 C almond milk and dash of sea salt. Pour egg mixture into the skillet.
-Bake on 350 for 30-40 minutes until firm in the middle. Top with avocado (or salsa!)
-Cut leftovers into serving sizes and store in Tupperware containers for easy breakfast all week!
Enjoy!
