No need to go into detail about it again – but we’re ALL busy, busy, busy right? I’ve talked about the importance of pre-planning breakfast in my previous “breakfast in a hurry” posts (here and here) so feel free to go back and read about it. But today, instead of dwelling on my crazy mornings (especially during the “terrible twos” phase!) I will jump right into the recipe.
We eat a lot off eggs in our household. They are such a terrific source of protein and fat and a whole other whack of good stuff (see Mandy’s posts here and here for some great egg information including which type of eggs are the best ones to buy). They are also inexpensive, delicious and super easy to throw together for any meal or snack.
Tyson does still eat his green eggs, but now that he is older he can handle having the veggies and greens in bite-sized pieces so I usually just scramble them together in a pan as opposed to blending the greens in first. However, sometimes even that is too much for a hectic morning so I wanted to come up with a make-ahead egg recipe that was easy and still had some veggies.
As with most of my recipes, I hesitate to even call it a recipe because I make it differently every time and it’s such a simple concept. It started with a Sunday night dinner that included roasted sweet potatoes. We made WAY too many and I wanted to use them during my breakfast meal prep. So I layered them in a pie plate with some other leftover vegetables, poured some mixed eggs on top and baked. Voila – the Kitchen Sink Frittata was born and I’ve made it every other week ever since.
The beauty of this recipe (and the reason for the name) is that you can literally throw anything (but the kitchen sink!) you want into it. I recommend a base of vegetables and then you can get creative from there. I’ve added cheese, olives, meat and beans into the mix – depending on what we have in the fridge. I’ve also played around with the herbs and spices that I mix into the eggs. It’s such a flexible recipe. It tends to be a bit more filling and dense if you use a starchy vegetable in the base (I’ve used sweet potato, turnip, celeriac and parsnip) but it’s certainly not necessary. In the morning, I just cut Tyson or myself a slice, toss it into a frying pan for a few minutes to heat it up and breakfast is served.
Kitchen Sink Frittata
1-2 cups of steamed/roasted vegetables (I like to start with 1/2 cups starchy vegetable like sweet potato and then 1 cup whatever other steamed veggies/greens we have in the fridge)
splash or milk or milk alternative
herbs, spices, salt, pepper as desired (I usually use dried basil, thyme, oregano, paprika but fresh herbs would be great too!)
optional add-ins: cheese, meat, olives, beans etc.
1. Pre-heat the over to 350 degrees.
2. Grease a pie plate or baking dish with coconut oil, olive oil or butter.
3. Layer veggies and optional add-ins along bottom of dish.
4. In a separate bowl, mix together eggs, milk and herbs/spices.
5. Pour egg mixture over top of vegetables.
6. Tilt dish to distribute egg mixture evening and then put into the oven.
7. Bake for 30-40 minutes or until egg sets.
8. Let cool completely before putting in the fridge or egg will get soggy.
Some days Tyson likes his topped with salsa, other days he eats it plain. I like a little hot sauce on mine and sometimes we add a side of avocado. This egg dish is not as dense nor does it “puff up” as much as quiche because it doesn’t have the heavy cream or crust (see this post for my explanation on the difference between frittata and quiche) so you may want to serve it with a side of fruit or even a green smoothie.
Enjoy your morning!