I love a good frittata, especially on weekend mornings—though I never turn down an evening egg bake with a big batch of cornbread. I love frittata because it is a slightly “fancy” breakfast, but doesn’t take hours to make, and it is pretty hard to mess up. Thus, this has become a favorite holiday breakfast for Mark and I. While we opened presents on Christmas morning, this dish cooked in the oven and was ready to eat in the perfect amount of time.
Eggs for breakfast are also pretty fantastic. They are loaded with protein (about 7 grams per egg!) and a great source of vitamin b2 – along with other great nutrients (see my notes at bottom). This dish really fills us up and gives us tons of energy for the rest of the day.
Give this recipe a try, mix up the veggies in it, wow your friends, and let me know what you think!
Gluten Free | Serves 4-6
1 medium white potato, cut into 1 inch chunks
1 Tbsp coconut oil
1 small yellow onion, peeled and finely diced
1 cup kale, tough stems removed and torn into bite sized pieces
2 small sausage links, sliced into 1/2 inch disks and then halved (I used this chicken sausage from Wegmans, which is organic and minimally processed, omit for vegetarian/ vegan, or sub tempeh/vegan sausage)
6 organic, cage-free fresh eggs*
1 Tbsp. plant-based milk (I love, and have been using this local brand)
1/2 tsp dried thyme
1/2 tsp. dried sage
1/4 tsp crushed red pepper flakes
1/4 tsp fine sea salt
a few pinches of ground black pepper
1/4 cup crumbled cheese (I used this diary-free cheese, but feta would also be good)
*I love my cast iron skillets so much and use them all the time! They are so versatile and last forever. I highly recommend investing in some, as they can be used for pretty much any form of cooking, roasting, baking, etc. I love this set.