Breakfast Egg Frittata
This egg frittata recipe is as quick and easy to make as it is healthy! I discovered this high protein breakfast on a great cooking website titled; Nom Nom Paleo. Check this site out and I'm sure you'll find more than a handful of great recipes that'll fit your palate!
The egg frittata is my go-to breakfast because it's incredibly delicious and falls right in-line with many of the food prep strategies listed in this post; Food Prep Success Strategies. The ingredients/directions that follow can feed a whole family or provide you with breakfast for a few days!
1 cup of protein (bacon, sausage, ground turkey, etc.)
1 heavy cup of frozen veggies (or frozen veggie of choice)
2 tbsp of almond or coconut milk
1/2 cup of sweet onions
Salt and pepper to taste
1-2 tbsp of whole unsalted butter or coconut oil
Preheat oven to 350° and heat your butter or coconut oil in a cast iron skillet over medium heat.
Once melted, add in your protein of choice.
While the meat is cooking, place your broccoli in a oven-safe bowl and lightly heat until thawed. These broccoli pieces can be large so once thawed it's good to break them up with scissors or a knife!
At this point your protein should be just about fully cooked and you can add the broccoli, along with the onions. Continue to mix with a spatula and add in any seasoning you like; try Tony Chachere's Salt Free Creole Seasoning.
While the above mixture is cooking crack your eggs into a bowl, add milk, salt, pepper and whisk.
Pour the eggs into the skillet, spreading everything out evenly and cook for 3-5 minutes.
Place the skillet in the oven and cook for 10-15 minutes. Keep checking your frittata throughout and in the last 2 minutes, crank the heat up to broil.
Once the frittata has puffed up and it cooked all the way through, pull the skillet out and let cook for a few minutes.
Serve in slices and enjoy! Box the rest up to be heated for tomorrow's AM meal!