Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
We tend to get stuck in a breakfast rut fairly often in our home. It's so easy, what with waking up running with two small children. I've already changed 2–3 diapers by 7:30 in the morning, got myself and the kids dressed, gone to the bathroom, and tried to wake up enough to be functional during the day. And we're all typically starving upon waking up. The easy solution is to make toast with jam and a boiled egg for everyone to share.
I can make it fairly quickly and everyone, including myself, loves it. But sometimes you just want a little more for breakfast than toast. So on those mornings when I'm a bit more motivated, I'll make a French toast casserole, yummy homemade cinnamon rolls, or even a delicious vegetable frittata like this one. All of these options, and all of the other yummy breakfast recipes I make, are also great for lunch and dinner, as well.
I'll even spend Saturday morning or Sunday afternoon making a huge batch of pancakes, banana bread, and/or waffles to eat the rest of the week (or a couple of weeks) for a quick, delicious breakfast. This particular recipe was like that for me, except it had one huge bonus. Unlike all of my other breakfast ideas, this yummy dish is packed full of veggies. I have to say that between the eggs, cheese, and tons of veggies, it was amazing. I ate it for breakfast and dinner for a few days.
And you can easily mix it up in order to use up any veggies in your refrigerator that are about to go bad. Sometimes I have broccoli and sweet peppers, and at other times, it may be cauliflower and Brussels sprouts. Whatever you end up using, it's sure to be wonderful. Give it a shot and you'll see. Let me show you how easy it was!
|Prep time||Cook time||Ready in||Yields|
8 adult servings
Read More From Delishably
- 6 eggs
- 1 onion, diced
- 4 cups veggies (your choice; I used cauliflower and bell pepper)
- 2 tablespoons grass-fed butter
- 1 cup half-and-half
- 2 cups mozzarella cheese
- dash pink Himalayan salt and pepper
- Preheat your oven to 350 degrees F and grease an 8x8 or round casserole dish with some coconut oil.
- Start this dish by chopping all of your veggies really small.
- Add them to a large saute pan on the stove with your butter, and cook over medium-high heat until soft.
- In the meantime, mix your eggs, half-and-half, salt, and pepper together in a small bowl.
- Transfer about half of your cooked veggies to your prepared dish and top with half of your mozzarella cheese.
- Repeat this again with the other half of your veggies and cheese.
- Finally, pour your egg mixture over the top.
- Slide your dish into the oven and bake for 20 minutes, until a knife slid into the middle comes out clean.
This is one recipe I really like to repeat often. Not only does it provide the protein we all need first thing in the morning in order to have a day full of energy, but it's packed full of veggies, allows me to use up what's in my fridge, so nothing goes to waste, and we can eat it for several days for just about any meal. It's got everything you could want. And if you so desire, you could add all sorts of delicious ingredients like ham, spinach, kale, zucchini, tomatoes, etc., and make it your own.
I seem to be on a breakfast kick this week. As I look through all of my recipes from over the years, I have tons of chicken and hamburger dishes and even have loads of soups, desserts, and extras. But I hardly have any breakfast recipes. So in our busy moving process, our house slowly being taken apart, and everything being sold, one thing has remained unchanged. We enjoy our breakfast!
I've spent the last couple of weeks making cinnamon rolls, cinnamon raisin bread, pumpkin spice banana bread, sweet potato spoon bread, egg sandwiches, and all sorts of yummy creations. Hopefully, in addition to this delectable vegetable frittata, I can get all of the other ones published soon as well so I can share them with you! When we get out to the new house, you'll likely get even more great recipes using fresh, homemade, and/or homegrown ingredients.
© 2019 Victoria Van Ness