Does anyone else ever feel like there’s not enough hours in a day? I feel like my to-do list is never-ending, and when I knock a few things off, a few more get added. I’m an extremely organized person. I’m always making lists. To-do lists, grocery lists, task lists, appointment times. I’m a little OCD when it comes to organization 😉

Saying that, I’ve had the intention of writing a blog post for weeks, and was feeling bad about not posting in ages. But then I got to thinking – it’s summer. If I’m super busy, away almost every weekend, and having a hard time finding the time to write a blog post, then who has the time to read it!?

So, I’m going to keep this one short and sweet. Which is hard for someone who always has lots to say…

I was browsing through my past posts, and realized I really haven’t done a breakfast post in ages.

I love breakfast. Especially on weekends when I’m home to cook a feast. I’m also a big fan of frittatas. If you don’t know what a frittata is, it’s basically a crust-less quiche. They’re super easy to make, very good for you, they don’t take much time to cook, and they are great as leftovers for breakfast all week. And the ingredients for frittata are endless!

Last weekend I picked up some smoked back-bacon from my local farmers market. I love it, because it’s already cooked, so all you need to do is heat it up. It’s super tender, and very delicious.

I’m a big fan of supporting local. (In case you didn’t know this already). Most Saturdays I’m at my local farmers market, literally doing my grocery shopping for the week. I love being able to go into my fridge and pull out fresh food that has been picked the day before. So all the ingredients for this recipe were local. You just can’t beat the taste!

The bounty of fruit and veggies from last weekend… love it.

Anyway, directions for frittata!

Start by whisking the eggs in a large bowl with the milk, salt and pepper. Set aside.

Next, prep the broccoli and the smoked bacon. I cubed my bacon.

I pre-cooked the broccoli a bit in a steamer before I made the frittata. Steam the broccoli for 3-4 minutes, so it’s softened, but still a bit firm. Chop it up, and set aside.

Once you have the broccoli steamed, and the bacon cubed, grate the cheddar cheese, and start preheating your pan on medium heat. Pour 1 tbsp of mild oil – such as avocado or vegetable in the pan, and let it heat up.

The biggest reason I love frittata is because it keeps you full, for a long time, without feeling heavy. The protein from the eggs, meat and cheese will keep you going until lunchtime. A little fresh fruit on the side, and it’s perfect.

Once the pan is heated, pour in your eggs. Add the bacon, broccoli and sprinkle with the cheese. Let it cook on the stove-top for 2-3 minutes, then finish it in the oven at 350 degrees for 12 minutes.

And once it comes out of the oven… it’ll look like this! ^^ so pretty.

Let it rest for 5 minutes, and then serve!

I love how all the back bacon was hidden under the top layer. It’s like a nice little surprise when you cut into it!

This will keep in the fridge for 2-3 days. Pop it in the microwave for a minute and it’s a quick breakfast on the go. Frittata also freezes very well. I always keep an emergency stash in the freezer for mornings Mr. FIL is running out the door.

I included two frittata recipes in this post, because they are both my favourites, and variety is the spice of life!

I hope these inspire you to get creative with eggs, and switch it up!

Happy Eating!

Smoked Bacon and Broccoli Frittata


Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 10 eggs
  • 1/2 cup milk
  • 1 tbsp avocado oil or any mild-tasting oil
  • 1 cup smoked back bacon cubed
  • 2 cups broccoli florets steamed and chopped
  • 1 cup old cheddar cheese grated
  • salt
  • pepper

Instructions

  1. Preheat oven to 350 degrees

  2. In a large bowl, whisk together eggs, milk, salt and pepper and set aside.

  3. Heat a cast iron skillet on medium-low heat, and add the avocado oil. Add the egg mixture. As the egg mixture is slowly cooking, sprinkle the bacon and broccoli evenly across the pan. Add the cheese, and cook the frittata for 2 minutes on the stove top.

  4. Place in the oven, and bake for an additional 12 mins. Remove from the oven and let it rest 5 minutes before serving. The frittata is done when the middle is firm and doesn't jiggle. Careful not to over bake.

Recipe Notes

If you do not have a cast-iron pan, you can bake in a 9x13 casserole dish.

Pour the egg mixture in the baking dish, then add the bacon, broccoli and cheese. Bake for 25-30 minutes or until the middle is firm.

Chorizo and Spinach Frittata

Quick and easy, whip together this delicious frittata for a Sunday breakfast, and eat the leftovers all week long!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 people

Ingredients

  • 2 chorizo sausages removed from links and cooked
  • 1/2 cup milk
  • 10 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 green onions diced
  • 1 handful cherry tomatoes (about 8) chopped in half
  • 2 cups loosely packed spinach
  • 1 tbsp avocado oil or any light tasting oil
  • 1/3 cup crumbled goat cheese

Instructions

  1. Heat a large skillet on medium heat and break up the chorizo sausage. Fry until cooked - about 8 minutes. Remove from heat, drain the sausage and set aside.

  2. In a large bowl, whisk together eggs, milk, salt and pepper and set aside.

  3. Preheat oven to 350 degrees.

  4. Heat a cast iron skillet on medium-low heat, and add the avocado oil. Lightly fry the green onion for 1 minute, then add the spinach. Cook the spinach until it is starting to wilt, about 3-4 minutes. Turn the heat up to medium.

  5. Make sure the spinach and green onion are evenly spread out in the pan, pour in the egg mixture, then add the chorizo sausage and cherry tomatoes. Sprinkle with the goat cheese, and cook on the stove top for 4 minutes. 

  6. Place the pan in the oven, and bake for 12 minutes. Remove from the oven and let it rest 5 minutes before serving. The frittata is done when the middle is firm and doesn't jiggle. Careful not to over bake.

Recipe Notes

If you do not have a cast-iron pan, you can bake in a 9x13 casserole dish.

Follow the recipe instructions up to wilting the spinach. Remove the green onion and spinach from the pan, and place in the casserole dish. Pour in the egg mixture, then add the chorizo and cherry tomatoes. Sprinkle the goat cheese.

Bake for 20 minutes, or until the middle is firm.

This can be store in an airtight container for 3-4 days.

 

print