What can I say, my breakfasts have been rather inspired lately! I’ve been using leftovers from my dinners to make breakfast. Eggs seem to be my go to breakfast, they are fast, easy and nourishing. I’ve had a lot of clients complain about eggs, they are tired of them, bored with them, don’t want to see another egg for a long time. I get that, I get bored of redundancy too. But think about this, how many of us grew up on pasta in every form, or bread based meals. There is every kind of combination under the sun to go with bread or pasta. The problem is, bread and pasta don’t help you get healthy. Sorry to say it, but it’s true! But eggs on the other hand, they are a super food in my opinion. Oh and not to mention as far as protein sources go, they are very affordable, even for pastured eggs. I pay $3 a dozen for local pastured chicken eggs – the most I have ever paid was $5, and $6 per dozen for local pastured duck eggs (which are HUGE by the way).
All of this is my roundabout way of saying – don’t give up on your eggs for breakfast. Diversify it from time to time with other alternatives, by all means. I, however, plan to keep eggs as a staple breakfast for convenience and affordability, oh yeah and the whole health factor too!! If pasta and bread can be served again and again in countless ways, so can eggs and what a better way to go! (so long as you are not intolerant to eggs, I can’t eat chicken eggs anymore but I can eat duck eggs and do a few times a week).
Recently, I concocted this lovely frittata. It was anything but boring, after all, I had it two days in a row! I hope you will try it!
- 3 pastured eggs
- 1 ounce shredded smoked cheddar
- ½ cup thinly sliced summer squash
- ¼ cup red onions, sliced thin and chopped
- 1 tablespoon fresh chopped herbs (I used marjoram)
- Coarse sea salt to sprinkle on top
- Fresh cracked black or white pepper
- Preheat broiler.
- Heat a small skillet, that is also oven safe, on medium heat.
- Add the squash and onions and saute until tender about 5 minutes.
- Crack eggs into a bowl and stir.
- Pour eggs evenly over the veggies making sure to coat all surfaces easily.
- Sprinkle in the herbs and the cheese.
- Cook for one minute or so until the bottom of the eggs are cooked and set.
- Place skillet under the broiler for 1 more minute or so, check to see if it starts to bubble. Remove, let sit for a minute, then remove to a plate.
- Garnish with more herbs if desired, salt and pepper to taste.
- I love how the smokiness of the cheddar infuses into this frittata - great flavor! Enjoy!
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