Do you have leftovers vegetables or meat in your fridge? Are you looking for a breakfast option that is packed with protein and veggies? Are you on a paleo diet or limiting grains and lost for what to eat for breakfast? This is your dish!
I was not able to eat eggs for awhile as they were a sensitivity for me, I also never liked them as a kid, so cooking an egg (in its many ways) was a mystery to me. Luckily that has changed, so over the years (years meaning about 1!), I am exploring different egg dishes and perfecting my cooking methods. This still is a struggle…I constantly overcook my fried egg!
Good quality protein to start my day is very important to me. It helps me focus for the day and prevents a crash of energy in the afternoon. If I am not doing an intermittent fast day, something I weave in and out of, I always make sure to have some sort of protein, and eggs are a great option. What makes this frittata so awesome is that it is very easy to make and you can make it on the weekend with leftover veggies you have, and then eat it for breakfast the next few days. You could even make this in little muffin tins and have an easy on the go breakfast. Feel free to switch up the vegetables and protein to your liking (eg. red pepper, broccoli, tomato, grated sweet potato). Anything goes really!
1 tbsp extra-virgin olive oil
1 uncooked sausage, skin removed and broken into pieces
1 leek, diced
1 garlic clove, minced
1/2-1 cup mushrooms, diced
1 cup greens, chopped (swiss chard or baby spinach)
1 tsp coconut or almond milk
1/2 tsp Herbamare or sea salt
freshly ground pepper, to taste
optional - feta cheese, cheddar cheese, grated
Preheat oven to 375F.
Heat the oil in an oven-safe skillet, such as a cast-iron pan, over medium heat.
Add sausage, leek and garlic and saute for 5-7 minutes or until sausage is cooked through. Spread vegetables and sausage evenly around skillet.
Beat the eggs with the coconut/almond milk, add salt and pepper, then pour into the skillet and cook for 2 minutes.
Place the pan in the oven and bake for 12-20 minutes, until egg is no longer runny and slightly golden.
Serve in pie slices and garnish with avocado, chives and parsley if you like.
Do you have a favourite combination for a frittata?