Here’s to the first meal of the day… with eggs!
This is my second frittata recipe and I’m thrilled to share it with you!
I’ve always been a huge fan of eggs. I love them pretty much any way, except raw (or green eggs with ham… as Liz just pointed out).
Frittata is the perfect make-ahead meal or snack because you can prepare a large portion; eat some hot, right away, and portion up the remainder for quick-ready meals.
As if that’s not already good enough, it’s a bonus that frittata tastes great hot or cold, and it pairs well with a salad, steamed veggies or pretty much any favourite side dish. It’s so versatile!
Is it easy to make a frittata?
There are few ways to make frittata. Our chorizo and spinach frittata recipe was made in a cast iron pan. It starts on the stovetop and ends in the oven.
For today’s recipe, I did the sautéing in a pan, and then it’s fully baked in the oven in a baking dish. I’m not sure I prefer one method over the other. Both methods are easy and the end result is delicious.
On the go meals
Since we’re on the topic of the first meal of the day, let’s talk missed meals. I’ve been guilty of this myself many times.
Mornings are usually a blur… wake up the kids, make them breakfast, pack lunches, make sure everyone’s on track to leave on time… it’s the usual morning chaos.
Weekday breakfasts for myself have always been a bit of an afterthought. After finding out I have diabetes in February, missing breakfast or having unhealthy filler is no longer an option for me if I want to stay healthy and control my blood sugar levels.
Healthy breakfast options
There are a couple of breakfast staples, in my current recipe arsenal, that help me stay on track for breakfast. Overnight oats and frittata. They’re both make-ahead meals, they’re nutritious, they keep me feeling full and they’re easy to eat quickly during the morning ‘scramble’ (see what I did there?).
I can prepare these meals on a Sunday night, and know that for the next 3 or 4 days, I don’t have to worry about missing such an important meal. Also, I’ve been tracking my blood glucose before and after these meals, and so far, I haven’t seen any spikes.
Our bodies are all different… test, test, test!
Everyone’s body works differently, and what’s working for me may not work the same way for everyone, so please check your glucose levels when experimenting with new foods, to make sure they’re the right options for you.
I’ve mentioned diabetes a few times now, but please consider these as healthy options for anyone.
Choose nutritious meals to kickstart your days, and always eat well, friends.
Mushroom and pepper frittata
Ingredients
- 7 tbsp unsalted butter
- 1/2 cups chopped red onion
- 1 clove garlic minced
- 1 1/2 cups chopped red peppers
- 2 1/2 cups chopped mushrooms
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups chopped broccoli
- 12 large eggs
- 1 1/2 cups shredded cheddar cheese
- 3/4 cups buttermilk
Instructions
- Preheat the oven to 350 ºF.
- Butter/grease the inside of a deep 12 inch (30.5 cm) by 10 inch (25.5 cm) baking dish and set aside.
- In a medium bowl, beat the eggs with a whisk.
- Add the cheese and buttermilk to the eggs, and whisk until well combined. Set aside.
- Melt the butter in a large pan on medium heat.
- Add the onions and garlic and cook for about three minutes or until the onions starts to soften.
- Add red peppers, mushrooms, salt and pepper and cook for about 7 minutes, stirring occasionally.
- Add the broccoli and cook for another 2 minutes.
- Pour the sautéed mixture into the baking dish.
- Pour the egg mixture over the sautéed mixture.
- Give the ingredients a quick stir with a spoon and place the baking dish on the middle rack of the hot oven.
- Bake for 40 to 45 minutes or until the frittata looks set and the edges start to brown.
- Serve hot or cold, on its own or with a favourite side. Enjoy!
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