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I never seem to get up early enough to make breakfast in the mornings, so I usually opt for recipes I can make the night before. The frittata has quickly become one of my staple breakfasts, especially during times like the current quarantine situation when I’m not going to the grocery store as often and need to make meals with what I already have in the pantry or fridge.
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 garden or discounted produce box that week. (Side note: if you’re interested in trying your own produce box so you can cut down on grocery store visits, you can use my code COOKWME-FE6NTK to receive 25% off your first box). Check out my full video review of here if you’d like to see the types of goodies we get in the boxes.
OK, back to the recipe! You can modify it based on your dietary needs (vegetarian, paleo, dairy-free, etc) and it’s pretty hard to mess up (which is important for someone like me who is NOT great in the kitchen). You can use whatever veggies, dairy and meat (or meat substitute) you prefer, but here are some ideas of what I’ve used.
- Chopped broccoli
- Cherry tomatoes
- Red onions
- Bell peppers
- Yellow squash
- Brussels sprouts
- Crumbled feta
- Grated parmesan
- Grated cheddar
- 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 all set with a healthy and delicious breakfast!
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Thanks for reading and please share your favorite easy breakfast recipe with me in the comments.