I never seem to get up early enough to make breakfast in the mornings, so I always opt for recipes I can make the night before. The versatile frittata has quickly become one of my staple breakfasts for this reason. If you’re not familiar, a frittata is similar to a quiche but without the crust. I usually have plenty of eggs on hand and use whatever combination of fresh veggies we get from our CSA that week. You can modify it based on your dietary needs (vegetarian, paleo, dairy free, etc ) and it’s pretty hard to mess up (important for me!). You can use whatever veggies you prefer, but here are some possibilities:
- Chopped broccoli
- Cherry tomatoes
- Red onions
- Bell peppers
- Yellow squash
- Brussel sprouts
If you consume dairy, these cheeses work well:
- Crumbled feta
- Grated parmesan
- Grated cheddar
Meat isn’t required, but if you want to include it, here are some options:
- Chicken sausage (Bilinski’s is my favorite brand)
- Ground bison/beef/lamb/chicken
- Turkey or Pork Bacon
- Italian sausage
- Chopped Ham
Once you’ve gathered your ingredients, saute your meat (if using) and veggies in a heat-safe oil (coconut or grapeseed), being sure to drain off any excess grease/water. Next, whisk 6-8 eggs (more eggs will make it fluffier) together in a large bowl along with 1/2 cup milk (can substitute almond milk), and your favorite spices. I like to use Himalayan salt, pepper, red pepper flakes, and cumin. Combine the egg mixture, veggies, meat, and cheese in the bowl, then pour into a lightly-greased oven-safe skillet or baking dish. Bake in the oven at 350 for about 15 minutes.
Once done, cut into squares or slices. I like to top with salsa or nutritional yeast. You can eat it cold or hot and it usually lasts me 3-4 days if I make a large pan of it. You’ll be set with a healthy and delicious breakfast!
Share your favorite breakfast recipe in the comments below!
The Planking Traveler