Veggie Tales: Broccoli Frittata for Breakfast! (Recipe)
I've never been a BIG breakfast person.
Don't get me wrong, I love crispy turkey bacon and waffles as much as the next girl. But honestly I could go without eating a big breakfast.
And since we're being Really honest, there have been plenty of times when I've actually gone without breakfast. ( I know shame on me...) In my defense, I never wake up intending to skip breakfast altogether. My problem is I usually throw myself into work so quickly that I forget to stop and eat.
Thankfully, I'm being much more intentional with my life and schedule these days and breakfast has once again become a priority.
Still, steel-cut oatmeal or scrambled eggs can get old quickly and I'm looking for easy meals with more nutrient complete profiles, especially since focusing on eating more plant-based meals.
Enter the FRITTATA. A fancy word that basically means fried. Frittatas are similar to omelettes, except that they are usually thicker (mine is not) and the ingredients don't just go in the middle once the egg has mostly cooked.
I know. We typically think of broccoli as a dinner side dish. But broccoli for breakfast is a fantastic idea! Eating broccoli aids in preventing cancer and helps boost your immune system, according to WebMD.
I just like broccoli. LOL. I always have.
This breakfast is easy to make. You can even make it ahead of time and freeze it, to reheat it for another day.
It has a healthy dose of protein - (eggs). Plus all the added benefits of veggies - broccoli, red onions, and garlic. Drool worthy!!
4 whole Eggs
1 Tablespoon Olive Oil
Sliced Red Onion
1/4 teaspoon salt
Fresh cracked peppercorn
Red Pepper Flakes (optional but we love the EXTRA kick!)
1*. Crack the four eggs in a medium sized bowl. Add salt and fresh cracked black peppercorn. Whisk well.
2. In a medium nonstick skillet saute the sliced red onions, chopped broccoli, chopped garlic, and red pepper flakes in the 1 tablespoon of olive oil, over a medium flame until onion starts to get transparent, about 5 minutes.
3*. Combine sauteed vegetables with the whisked eggs in the medium bowl. Return skillet to the stove.
4*. Reduce the flame to medium low. Then pour some of the egg and veggie mixture onto the skillet and let cook until the egg mixture has set around the middle. Flip to the other side.
5. Remove frittata from the skillet, put on a plate and sprinkle with cheese.
- Its delicious! (LOL) Now that that's out of the way -
- I first made this when my little sister came to visit, she's funny about meat sometimes and I was on a plant-based no diary diet so it worked out perfectly! She had it with the cheese of course and loved it! I didn't have it with the cheese (sigh, sigh, sigh), but I topped it with salsa and avocado and YEAP, Still DELICIOUS!
- Frittatas can vary in size - width and thickness. This particular version is thinner like an omelette. It was my personal preference because I have a weird thing with textures.
- If you want a thicker frittata* in STEP 1 ADD an additional 4 egg whites (yes, discard the yolks) and add 2 tablespoons of water to the mix. SKIP STEP 3. Instead of combining the veggies with the eggs in the bowl, STEP 4 SPREAD the veggies evenly around the skillet and pour the entire egg mixture over the veggies already in the skillet. Let cook for 8 minutes. STEP 4B Add the oven-proof skillet to the oven and turn it on broiler to brown for 1 to 2 minutes.
- There are SO many variations of this that you could make - here are several ideas: Tomato, Basil, and Goat Cheese frittata; Spinach, Turkey, Onions, and Gruyere; Zucchini and Red Pepper; Turkey Sausage, Kale, and Feta; and the list goes on. Rule of Thumb - If you can put it in an omelette you can put it in a frittata ;-)
Try this recipe and let me know what you think!