Breakfast Frittata Recipe
Looking for an easy, delicious and super simple breakfast idea? A breakfast frittata is what you are looking for!
A frittata is like a quiche without a crust. It’s really versatile because while the base is an egg bake, you can add in herbs, veggies, spices and meat all depending on what you are craving and have in your fridge.
Here’s a fun recipe that we enjoy. Take a peek at the bottom to see a few other combinations that you can have fun trying.
Ingredients:
6-8 large organic, pasture raised eggs
¼ cup unsweetened almond milk or organic, grass-fed milk
2 garlic cloves, minced
¼ teaspoon of salt
Pepper
Extra virgin olive oil for drizzling
4 spring onions or scallions, chopped
½ cup tender asparagus, tender parts
½ cup frozen peas, thawed
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese
¼ cup chopped tarragon or chives
Directions
Preheat the oven to 400 degrees F.
Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside.
Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake for 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Here are a few other combination suggestions to try:
Mozzarella, basil and zucchini
Spinach, cheddar and ham
Bacon, mushroom and spinach
Onion, red bell pepper, goat cheese and spinach
Kale, potato and onion