How long do you have to get out the door in the morning? Twenty-five minutes like me? If so, you certainly don’t have time to make a healthy, balanced breakfast. Shotgunning cereal is not an option, loaded with sugar and refined grains and chemicals (BHA and BHT?! Artificial coloring and flavor? Not appetizing.) and it’s so terrible for you in its natural state they have to fortify it with a bazillion vitamins just to legally be allowed to sell it on grocery store shelves.
That’s not real food.
But what if instead of that soggy cereal, I told you you could have a piping hot frittata — packed with protein, veggies (and all their natural vitamins) and most importantly, tons of flavor — ready in just 90 seconds?
The key here is baking the frittata ahead. An hour on Sunday evening will reward you all week long with a delicious breakfast that keeps you full and happy. And if, like me, you eat this at your desk, you can bask in that feeling of superiority over all your jealous coworkers who are running down to the cafe for dense, carb-y bagels again.
On-the-Go FrittataWhat I love about frittatas is their versatility. I made this one with a Mediterranean flair but you could go Southwest, vegetarian, Moroccan, meaty, or just whatever you have in the fridge that is going to go bad otherwise. Just keep it about equal parts eggs & milk to filling. Makes 6-8 servings.
- 8 eggs
- 1 cup milk
- 1 large onion, chopped
- 2 small or one medium potato, cut into 1″ cubes (about 1.5 cups)
- 1 red bell pepper, chopped
- 4 cups kale, rinsed well, ribs removed, roughly chopped (about 1 cup cooked)
- a couple of sun-dried tomatoes, chopped
- 6 oz. goat cheese, crumbled
- 1/4 cup olives, chopped
- 1 clove garlic, minced
- olive oil, salt, and pepper
- Preheat oven to 350 degrees. Line a 9×13 casserole pan with parchment paper.
- In a large skillet, saute onion, potatoes and pepper in a couple of tablespoons of olive oil until softened and onions begin to brown (season with S&P as needed), about 10 minutes (The potatoes don’t need to be fork-tender — they’ll finish cooking in the oven). Transfer to a plate to cool.
- Add another tbsp or so of oil to the pan and add the kale. Stir for a few minutes, then add a healthy splash of water and a dash of S&P, and cover. Turn heat down to medium-low and let kale wilt for about 10 minutes. Once it’s done, drain it through a colander and rinse with cool water. Press out as much liquid as possible.
- Chop/prepare the remaining filling ingredients. Combine eggs and milk with S&P; whisk thoroughly. Add all the veggies and the cheese. Stir to combine and pour into the prepared casserole pan. Bake for 45 minutes, until cooked through. You can turn the broiler on for a minute or two at the end to get a nice color on the top and to be sure the eggs are set through.
- Cut into squares to serve. To reheat, microwave for 60-90 seconds and enjoy!