Frittata Recipe - Perfect for your Pink Ribbon Breakfast
Frittatas are such a versatile meal - a great way to use up any left over veges and a nutritious protein packed meal! They're also a perfect breakfast option if you're holding a Pink Ribbon Breakfast at your clinic this year. Easy to transport and delicious hot or cold.
Ingredients
Variations (or design your own!)
Broccoli & Feta
Red Capsicum & Spinach
Mixed Mushroom & Tarragon
Feta, with Cherry Tomatoes & Basil
Instructions
Choose a recipe variation above, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
Allow the frittata to cool slightly before slicing and devouring/
Frittatas are such a versatile meal - a great way to use up any left over veges and a nutritious protein packed meal! They're also a perfect breakfast option if you're holding a Pink Ribbon Breakfast at your clinic this year. Easy to transport and delicious hot or cold.