They can be a chaotic snap back into the work week for many families, especially after a fun-filled weekend. Rushing around with coffee in hand, many parents rush to get ready, make sure the kids are taken care of, and barely make it out the door on time!
Breakfast is an afterthought. Many people do not feel they have time to eat, or the morning slips away from them and they run out of time.
Let me introduce you, if you haven’t yet met, the breakfast frittata. She is lovely, yummy, and convenient for a make-ahead breakfast.
We make frittatas often, especially for weeks that our schedules are jam-packed. We take 30 minutes out of our weekend to prep this, and it gives us breakfast for the week!
If you’ve never made one, no fear. It is incredibly easy. Simply take about a dozen eggs and crack them into a large bowl. Add roughly 1/2-1cup of your favorite milk (we use cashew or almond). Whisk the eggs and milk together.
Then add your favorite veggies. If you have leftovers from the weekend, it is a perfect time to use them! We have used zucchini (we usually spiral it), diced tomatoes, broccoli florets, crumbled goat cheese, sliced artichokes, peas, sliced carrots, diced onions, cut peppers, and more. All of the creations have been delicious. There is no real measurement to give you, besides to visually look at the mix to make sure there are enough additions to thoroughly spread throughout the frittata. Mix your veggies in with the egg+milk mixture in the bowl. Then pour all ingredients from the bowl into a greased pan (there is no size rule).
Bake at 350 degrees for roughly 20-25, or until eggs have set; the time will vary depending on your oven and what shape/size dish you choose. Just like with most baked items, the center will be the last to cook.
Once it’s finished, refrigerate then reheat when breakfast time rolls around!
Let me know what your favorite frittata creations are! Enjoy!