No Veggie Left Behind Frittata
/I don't know about you, but with my busy life there are two things that no matter how hard I try still tend to sneak up on me: lack of time for a healthy breakfast in the morning and veggies slowly wilting in my refrigerator. No more. I've created a new "no veggie left behind" policy, and to help enforce this policy, I've called in the trusty (make aheadable and freezable!) frittata!
The best thing about a frittata? You can literally put anything you want in the mix. Really. Anything. Will all the combinations be perfect? Probably not. You'll find that you like certain combos better than others... but if you're anything like me, you probably tend to buy more of the veggies you like (especially when they're on sale), so those are the ones that are most likely to go to waste (I KNOW I'm not the only person guilty of going veggie crazy and buying too much produce at once).
The second best thing about a frittata? It freezes well. By freezing in individual portions, it's easy to take the frittata out of the freezer ahead of time, or even 5 minutes before you walk out the door (or heck, those of you who can eat at work... take it with you!). BAM! Delicious breakfast with good protein, healthy fats, and yummy veggies. You're welcome ;)
No Veggie Left Behind Frittata
12 eggs
1 tsp salt
1 tsp extra-virgin coconut oil (or olive oil)
1 tsp pepper
.5 tsp garlic powder
1/2 onion, chopped
1/4 cup unsweetened coconut milk, from carton (Almond or regular milk may also be used. I often don't have milk in the house, so I skip this ingredient. Your frittata won't be as "fluffy," but it will still be yummy!)
Veggies*
3 cloves garlic, optional
*When it comes to the veggies, you can pretty much use anything. I almost always use a variety of peppers (red, yellow, orange). Other than that, however, I use what I have on hand... especially if something is on the verge of going bad. Some ideas include:
Mushrooms
Spinach
Zucchini
Tomatoes
Preheat oven to 400F
Heat oil in 12-inch oven-safe skillet over medium-high heat
Add any "solid" veggies (such as onions, bell peppers, zucchini, etc) until soft, about 4-5 minutes
While veggies are cooking, combine eggs and coconut milk (if you have it) in large bowl with salt, pepper, and garlic powder. Whisk to blend. As you do this, be aware of your cooking veggies and stir frequently.
Add "soft" veggies (spinach or other greens) and cook until wilted, about 2-3 minutes. Remove from heat and set aside if egg mixture is not prepared. If it is, move to next step!
Pour egg mixture into skillet; cook over medium-low heat, stirring frequently until egg mixture has set on bottom and begins to set on top
Place skillet in over for 3-5 minutes. If not set on top (mine never is!), broil for 3-4 minutes, or until top is lightly browned
Cut into six servings, and enjoy!*
*Note: You can freeze individual portions of the frittata for use at a later time. Either remove from freezer to refrigerator the night before or pull from freezer and place in microwave for 1-1:30 minutes (longer if frozen).
