Almost every morning, I try to have breakfast. For me, not only does it set the nutritional tone of the day, but it also has an impact on the day’s flow. I don’t know exactly why, or if it’s just unique to me, but I find that if I’m rushed and frazzled through my breakfast routine, falling back on a few go-to items that I’m too hurried to enjoy, then I tend toward a more erratic day, almost as though a ripple effect is taking place. That’s not to say that I can’t overcome it, I can. It’s more of an observation, really.
If on the other hand the morning flow is smooth and un-rushed, and breakfast – from an early morning café latte to something inspired – becomes more of an event to savor, then the day’s flow tends to follow and I find myself more in-tune, creative and inspired.
For me most of the time, the breakfast routine is usually a couple of eggs and a smoothie. But as I’m trying to savor the few precious moments I can carve out and fuel the machine with excellent nutrition, my antennae are tuned in to healthy alternatives. My new favorite is the Breakfast Frittata, which requires slightly more planning (something that I’m entirely averse to, especially in the morning!) since it takes a little longer to make but is oh so worth it!
A frittata, for those who don’t know, is basically an Italian open-faced omelette packed with whatever turns you on – veggies, meats, cheeses, pasta – which makes it amazingly versatile. It’s like a protein canvas waiting to be painted with your own colors! Today, mine are red peppers, yellow onions, baby bella mushrooms, spinach and a little garlic! Budgeting enough time in the morning for a frittata is the difference between a mad dash for the interstate traffic jam with a bagel in hand or a brief mental jaunt across the Atlantic to a Tuscan pension for a bite.
For my version, plan on 20 minutes extra in the morning and prep your ingredients the night before. Better yet, prep ingredients for several frittatas over the next week or two and put in serving sized sandwich baggies in the freezer. Serving sizes are really going to depend on what you want in your frittata. There’s no hard and fast rule here. I just want to inspire you to make your own creations and enjoy the moment.
- Olive Oil
- small Garlic Clove, minced
- Thinly sliced Red Bell Pepper
- Thinly sliced Onion
- Small handful of Mushrooms
- Small handful of Spinach Leaves
- 2 Eggs
- Salt & Pepper
- Italian Seasoning
- Parmesan or Pecorino Romano or other hard cheese (for a garnish)
- Other great garnish ideas are hot sauce such as Thai chilli garlic sauce, pesto or some left over pico de gallo.
Making your frittata is super easy and that’s one of the reasons this is such a current favorite of mine. Heat oil in a frying pan over medium heat. While that’s heating up, mix your eggs in a bowl with Italian seasoning, salt and freshly ground pepper. When the pan is hot, sauté the veggies. Hold off on the spinach since it wilts quickly. When the veggies are cooked to your liking, add the spinach, cook just until wilted, then pour your eggs over the veggies and let set until firm. This will probably be between 15 to 20 minutes.
When the frittata is ready, cut & serve. Variations are pretty much endless, so get inspired, do something creative and enjoy your breakfast!