Breakfast is one of my favorite meals of the day and I alternate between green smoothies, protein shakes, chia granola in coconut milk, and eggs. When I make eggs, I usually make a frittata.
So what is a frittata, some of you may be asking? It is a cross between an omelette and a quiche, but without the crust. It is often made in a cast iron skillet so that it can be put in an oven to "firm up". It is gluten free, as it has no flour in it. It does not have to be flipped like an omelette. We enjoy them so much that we even make frittatas for dinner sometimes.
Here my typical frittata recipe:
1/2 small onion, chopped
1/4 cup chopped sweet pepper (red, orange, or yellow)
1/4 cup chopped zucchini or broccoli
1/4 tsp. garlic powder
1/4 tsp. Trader Joe's 21 Seasoning Salute
1 Tbsp. water
1/2 cup chopped cooked white or sweet potatoes
2 Tbsp. basil leaves, cilantro or mint
6 sundried tomotoes chopped
Any assortment of veggies and herbs you enjoy
Saute vegetables in 2 - 3 Tbsp coconut oil until softer. Beat eggs and water until fluffy. Pour over vegetables and cook over medium low heat until eggs are starting to set around the edges. Place cast iron skillet under broiler for another 5 - 7 minutes or until the top is set and center is cooked.
Cut into pie pieces to serve. Enjoy!
Do you have a favorite breakfast item or recipe? Please share.
Mother of three, grandmother of four, and mentor to many, I am passionate about sharing natural ways to help the body do what God designed it to do, mend, grow and thrive!