Hope everyone had a wonderful Easter weekend! We had a fun filled weekend with some much needed time together hanging out at the beach and of course doing a little egg hunting. With that being said I didn’t spend too much time in the kitchen. I kept the cooking to a minimal so I could spend time with the hubby and the kids. I have to say it was a nice break, but that also means I don’t have much to share this week. BUT I do have this frittata! Yay! So frittata…a mix between a omelet and a quiche and a great breakfast/brunch option. Even better you can get creative and mix in different veggies or even breakfast sausage. It also provides great leftovers for the week ahead. Plus, plus, plus!
Ok, I’m keeping this short and not very entertaining. Sorry folks but I’m super tired. Late to go to bed last night and early to rise so I could get my morning WOD in. By the way….I hate Turkish Get Ups!! They aren’t fun! And I don’t foresee them ever being fun honestly. Tomorrow mornings WOD is going to look pretty darn good….just because they won’t have Turkish Get Ups in the equation. Ok, I’m off to get some much needed shut-eye!
Veggie Egg Frittata
5 to 6 asparagus spears, washed and chopped
1/3 cup cherry tomatoes, quartered
1 cup packed spinach, chopped
2 to 3 tablespoons green onion, diced
1 garlic clove, minced
2 to 3 strips sugar-free nitrate free bacon, cooked and crumbled
1/2 tablespoon coconut oil
sea salt and fresh ground pepper to taste
Preheat oven to 350 degrees.
In a oven-safe skillet, het 1/2 tablespoon coocnut oil over medium heat.
Saute asparagus, tomato, spinach, green onion and garlic until spinach is almost wilted down and asparagus is tender, about 2 to 3 minutes. Remove veggies from heat and set aside.
In a medium bowl, whisk eggs. Stir veggies into eggs and season with salt and pepper. Pour fritta mixture into the same skillet and slow cook on medium-high heat for 3 to 4 minutes.
Transfer frittata to the oven and cook for 12 to 15 minutes, or until the frittata has achieved a spongy firmness to the touch.
Slice and serve with crumbled bacon and additional green onions on top, along with a couple dashed of fresh ground pepper. Optional: Serve over some spinach with a side of sliced avocado or guacmole.
Serves 5 to 6 people