Breakfast Frittata + Roasted Root Vegetables
I enjoy every moment of Saturday morning breakfast. It’s almost always the first thing that goes through my food-focused brain when I wake up. It may be because I don’t have to rush through a potentially delicious meal, or possibly because I’ve trained myself to get hungry in the morning.
During the week I often have a fruit filled protein shake because it’s fortifying and quick during busy mornings (that’s for another blog post!) Whether you’re having a brunch gathering with friends and family or if you want to do a little breakfast meal prep for the week, this combo is sure to do the trick! Best part is it’s simple, nutrient dense and fairly inexpensive. It’s sure to fuel you for the day, whatever you have planned.
Both Recipes: Prep time: 10 minutes // Cook time: 30-40 minutes // Makes 6-8 servings
VEGETABLE BREAKFAST FRITTaTA
It’s basically a quiche without the crust. A perfect post-exercise meal as it’s rich in protein and carbs with eggs and veggies respectively.
Make this once your root veggies are in the oven, as they take a bit longer to cook. Once you’ve baked it, store in the fridge sealed in an airtight container. I simply put saran wrap over the dish. To reheat, I toast in the mini toaster or oven to reintroduce the crispy texture.
1 carton white button mushrooms, quartered
½ red onion, diced
1 large red pepper, chopped
1 large zucchini or 6 mini zucchini’s, sliced
1c organic, part skim, low moisture shredded mozzarella cheese
Sprinkle of Parmesan, asiago or Romano cheese to taste
Pepper and red pepper flakes to taste
Herbs of choice; parsley is my favorite
Set oven at 450 degrees (same temp for Roasted Root Vegetable recipe)
Cut vegetables into similar size pieces to cook evenly.
Place veggies in a large mixing bowl.
Add eggs, cheese, and herbs, and then mix with a large spoon until even throughout.
Pour mixture into glass pie dish and garnish with sprinkle of selected cheese.
Cook for 30 minutes or until top is lightly browned and cheese is bubbly.
Let cool for 5 minutes, then cut into 6-8 sliced depending on size of dish.
Serve hot and enjoy!
ROASTED ROOT VEGETABLES
Forget the pancakes, French toast or hash browns. If you start your day with sugar, the more your brain and body will crave it. Fool yourself into wanting the good stuff! After adding a few veggies in here and there, I now crave veggies in the morning. Savory potatoes paired with sweet celery and carrots totally do the trick!
6 large carrots, sliced
1 large stock celery, sliced
10 red bliss potatoes or 3 large sweet potatoes, cubed
A few sprigs of fresh or dried rosemary
½c avocado or olive oil
Himalayan salt to taste
Lemon pepper to taste
TIP: When in season you could add turnips, pumpkin, squash, even beets.
Cut vegetables into similar size pieces, to cook evenly.
Place root vegetables onto baking pan. Add oil, rosemary, salt and pepper, mix. Spread out evenly then set onto bottom rack of oven.
Cook for about 40 minutes, mixing occasionally to prohibit veggies from sticking to pan and to toss oil.
Depending on if you like crispy potatoes or lightly cooked potatoes, remove from oven when you see fit. Test with your fork if you’re not sure- tender is good to go!
Remove from oven when ready. Garish with salt and pepper, serve as a side and enjoy!
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