One dietary challenge for me is eating enough vegetables. Meat and other proteins (eggs, fish, poultry) are easy as they are quick and satiating. I have come up with a few ways to sneak more greens like spinach, kale and broccoli into my everyday eating and the frittata is one of them.
I like frittata’s not only because my granddaughter calls them “tata’s”, but because they are quick and easy to make. I use my cast iron skillet to sauté the meat in veggies in before I pour the eggs over the top and slip it into the oven. Easy one pan nutritious breakfast.
Here is the recipe without amounts, because I want you to exercise your intuitive cooking abilities. You do have them. Flex those cooking muscles and experiment!
- Breakfast meat of your choosing chopped. I like bacon and some kind of sausage. Cut and cook in your oven proof pan.
- Onion, garlic, kale, spinach and broccoli. Cut in small pieces and sauté with the cooked meat until tender.
- Scramble your eggs with salt and pepper and dried herbs and pour over the evenly distributed meat and veggies.
- Bake in the over at 325 degrees for 20 minutes.
These keep well and can be made ahead and pulled out as a quick leftover meal when you are in a rush. You can cut up and freeze if you want to do a large batch.