Tuesday, April 19, 2011

Breakfast Frittata

Today has been a whirlwind day. I got up at approximately 3 a.m. to catch a flight to Roanoke, VA via Atlanta. I spent all day at the hospital here, saw two surgeries and one of my newest implants used.

The picture below is a lapidus procedure:

But that is neither here nor there. I want to share with you a recipe! I got to spend a lot of time this Sunday making loads of delicious meals! My favorite thing about the weekends is being able to slowly get up and take time to make a good and hearty breakfast. 

Usually with eggs.

Saturday was a wash - we got up and pretty much got in the car right away to head to Pittsburgh for a wedding. Sunday was glorious though! The perfect day to pull out the cast iron skillet and put lots of love into a breakfast for Brandon and I. 

This fittata is super easy and you can use any veggies that you have around. Don't skimp on the veggies either, I like my frittatas really veggie-heavy! It gives you a nutritionally packed breakfast that kept us satiated through a few hours of pulling up weeds in our garden!

breakfast frittata

Serves 3

Prep time: 5 minutes
Cook time: 25 minutes

1 cup arugula, chopped
1 cup broccoli, chopped...don’t toss the stalk, use it too!
¼ of a cucumber, diced
2 carrots, sliced
5 eggs, beaten
½ cup gouda (grassfed, organic and local if possible!) grated
olive oil, salt + pepper
herbs + seasonings

Preheat oven to 350 degrees (F). Chop, cut, dice or slice all the veggies...keep in mind that you can really include any veggies here, the ones that are named in the ingredients are the ones that I had on hand.

Oil an oven safe skillet and saute the veggies, starting with the most hearty ones, for a few minutes, until they are just tender. While the veggies are sauteing, season with some garlic powder and onion powder (or whatever else you want to season the veggies with).

Turn the heat off under the veggies and beat the eggs together in a bowl. Pour the eggs over the sauteed veggies and mix through, so the eggs spread out evenly in the skillet.

Place skillet in the oven for 15-20 minutes, until the eggs set and are cooked though. For the last 3 minutes, sprinkle on the cheese so it becomes melty and delicious.

Remove from oven, slice like a pizza and serve.

What is your favorite Sunday breakfast?

Peace, Love & Bagels,

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