Happy Tuesday, loves!
I hope your week is off to a wonderful start! I am still in awe (and love with) spring weather and beauty! Last night I was able to take advantage of the most beautiful evening by going for a lovely walk with a good friend!
Today I wanted to share my favorite breakfast of late: an egg frittata (or really just a baked egg dish with lots of veggies, call it what you want)
Since I tend to try and fit a lot into my mornings, it isn’t easy to set aside time to cook up a full meal. I tend to love meals already prepped that I can pull from the fridge and eat, such as overnight oats. Lately I have been loving eggs for breakfast! I have been playing around with how to make eggs edible ahead of time and think this dish is a true winner.
Simple Veggie Frittata
1 tbs or so milk of choice (I used coconut milk)
handful button mushrooms, diced
1/4-1/2 onion, diced
1 handful arugula (or greens of choice)
handful diced tomatoes or cherry tomatoes (optional)
handful goat cheese (optional)
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper
Preheat oven to 300. Grease baking dish with about 1 Tablespoon coconut oil.
Whisk the eggs together until beaten, add in a splash (about a tablespoon) milk of choice. Add in all spices and mix well. Gently mix in diced onion, mushroom, and arugula. Feel free to vary the veggies according to your taste. Pour mixture into greased dish, then top with tomatoes and goat cheese if desired. Bake for 25-30 minutes or until eggs are fully cooked. Enjoy!
Let me know if you try this and what you think! My recipes are definitely open to adjustments and please feel free to vary the ingredients to meet your own taste buds and needs!
What breakfast have you been loving this week?
So much love,