Tuesday, March 22, 2016

My Favorite Frittata

Now that the Bachelor has ended I'm wondering what I should do with my Monday nights?!
I suppose I can give this little blog some more love and write up this frittata post for you!

Almost every week I prepare an egg bake like this one for breakfasts during the week. You can even serve this for dinner with a leafy green salad! We never get tired of eating it because I switch up the ingredients each week. One week I'll do sweet potatoes and the next I'll do russet potatoes. I'll also switch up the veggies and protein inside. You get the idea!

My Favorite Frittata


1 Tbsp coconut oil
1 Tbsp olive oil
1/2 onion, chopped
8 large eggs
Splash of almond milk
Salt & pepper
1/2 jar roasted red bell pepper, chopped
1/2 pound cooked bacon, chopped
1/2 bunch kale, chopped
1 sweet potato, cubed and roasted


1. Preheat oven to 375 degrees. Grease a pie dish with coconut oil and set aside.
2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion until tender.
3. In a large bowl, whisk together the eggs with a generous splash of almond milk. Season with salt and pepper. Add cooked onion and remaining ingredients and whisk until combined.
4. Pour egg mixture into prepared pie dish. Bake for 20-25 minutes until the center is set and the edges are browned. You can also broil for a few minutes if you'd like a browner crust.

*Note: To roast sweet potato >> Peel and cut into cubes. Place onto baking sheet lined with parchment paper and toss with olive oil, salt and pepper. Bake at 425 for 15-20 minutes until tender and slightly browned.

If you want to bake these into individual egg cups or muffins you totally can! Make sure you grease your muffin cups very well with coconut oil or use those cute little silicone liners (love those!) then bake at 350 for about 20-25 minutes until set.

You will love the versatility of this frittata! Serve this frittata with fresh fruit on the side for a well balanced breakfast. I also like to top mine with avocado slices or salsa.

No comments :

Post a Comment