My first personal training appointment of the day was at 6 a.m. so Ryan and I drove to the gym to workout at 5 a.m. By 6 a.m. I was done with my own workout and ready to meet with my client. (Ryan and I drove separate cars so he could drive home and get ready for work while I stayed behind for my appointment.) The time with my client absolutely flew by and a little after 7 a.m. I drove home ready to dig into breakfast.
I ate an apple in between my workout and personal training appointment but my hunger was raging by the time I arrived home. I wanted to use up some of the vegetables we had in our fridge in this morning’s breakfast since we’ll be heading out of town tomorrow and decided to make a veggie-packed frittata. With cheese! Always, always with cheese.
A simple recipe that is veggie-packed!
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cups broccoli florets, finely chopped
- 1 cup cauliflower florets, finely chopped
- 2 cups fresh spinach
- 8 eggs
- 3/4 cup shredded part skim mozzarella cheese
- 2 tablespoons parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- Heat a 10-inch cast iron skillet over medium heat. Add oil; swirl to coat. Add onion and broccoli; sauté 10 minutes or until tender. Add spinach and cook for 90 seconds, or until spinach begins to wilt.
- Mix together eggs, 1/2 cup mozzarella cheese, salt and pepper. Pour egg mixture over vegetables, cooking until edges begin to set (approximately 2 minutes). Lift edges of egg mixture, tilting pan to allow uncooked egg mixture to come into contact with the pan and cook for an additional 2 minutes. Sprinkle with 1/4 cup mozzarella cheese.
- Bake at 400 degrees for 8 – 10 minutes until the center is set. Remove from oven, cut into six wedges and enjoy.
Recipe slightly adapted from Oxmoor House’s Spinach, Onion and Swiss Frittata
Keywords: breakfast, eggs, frittata, recipes
This was so delicious and reminded me of broccoli cheese soup. So warm and comforting!
I ended up eating two wedges so there are tons of leftovers which I am pretty sure will be reheated around lunchtime today.
The great thing about this frittata is that it can be made at night and easily reheated for breakfast the next day. I also think it would make a great dinner on the evenings when I’m craving breakfast for dinner. Feel free to play around and add your favorite vegetables, change up the cheese or add breakfast sausage or ham! Lots of possibilities with this one!