You may not know this about me, but I’m a morning person. I enjoy having that time in the morning to enjoy my coffee, peruse social media, and enjoy a hot breakfast. During one of my diet phases I was all about oatmeal with fruit because it was healthy and low in “points”, but I was hungry by 10AM, so I’d end up snacking before lunch. I’ve since learned that a full breakfast, especially with protein, keeps me full much longer, so for the past few years I’ve been all about eggs for breakfast.
I don’t usually mind getting up early enough to cook breakfast in the morning, but I know it can be a struggle to get a solid meal on the table when you’re short on time. Maybe you have kids that you need to corral while you’re making lunches and getting them breakfast, or maybe you’re just not a morning person and prefer to roll out of bed with 20 minutes to spare. (or maybe you’re both and like to live on the edge!)
So today I want to talk about my favorite easy breakfast to get your morning started right, whether you’re an early riser or barely rising at all…
Frittatas – I have been loving frittatas recently because I can make breakfast for 6 days in an hour or less.
One of my favorite recipes is still Fed + Fit’s Sausage and Tomato Frittata, but after trying a few recipes from a different authors, I’ve learned that there’s a basic equation to the perfect frittata, and I’m gonna share it with you!
- Preheat the oven to 350 degrees
- Heat a large cast iron skillet with the fat of your choice over medium heat
- Saute diced onions until soft and translucent
- Add your protein and veggies in order of how long they take to cook. If you’re using leftovers or already cooked ingredients, you only need to heat them, but the order still matters because you don’t want your veggies to get too mushy.
- meats (like crumbled sausage, chorizo is especially delicous) until they’re browned
- firmer veggies like broccoli, carrots, potatoes (the smaller you dice your veg, the faster they cook)
- softer veggies like mushrooms, bell peppers, or spinach (frozen works great!)
- Don’t forget the flavor! Be sure to season with salt, pepper, and what ever spices sound good to you (you can’t go wrong with garlic powder and smoked paprika)
- Whisk 10 eggs with a pinch of salt and pepper and add them to your pan
- Make sure everything is evenly distributed and add cheese if you tolerate dairy products.
- Cook over medium heat for about 2 minutes so the bottom of the frittata sets, and put it in the oven for 20-30 minutes. This part varies depending on your oven and many ingredients are in your frittata, so keep an eye on it after 20 minutes and pull it out when the center is firm, not jiggly.
Cut the frittata into 6 pieces and store them in the fridge for the week. To reheat, I turn my oven on to 350 degrees, and put the frittata in while the oven preheats. I like to use the small tray that came with my toaster oven because it’s less clean up. My oven takes a long time to preheat, so I know it’s ready when the oven gets to temp, but in general it should only take 5-10 minutes to heat through. You can also heat it up in the microwave or eat it cold at your office if you have no time in the morning. Whatever works for you!
You can literally add just about anything to a frittata, so your options are unlimited! You can also add some potatoes or fruit to your plate if you want some carbs. Let me know if you try this method, and what flavor combinations you discover.