Lately, mornings around here have been kind of crazy. I’m usually up before 5am if I want to get a run or workout in, and we are out the door around 7:15. I get ready as quickly as possible and usually do not have time to cook breakfast. Instead, I have been relying on smoothies or breakfasts that I can make ahead on the weekend, like this frittata. There is nothing like coming home from a run and knowing that breakfast can be ready in less than 2 minutes.
If I’m going to the gym in the morning (and showering there) I can pack one of these to eat when I get to work. They can be eaten cold, microwaved, or heated up in an oven or toaster oven.
I usually make them as I am doing my weekly meal prep. Each week I roast a tray of sweet potatoes and some broccoli, so I just make extra to use in the frittatas.
While the veggies are roasting, I beat about 6-8 eggs in a small bowl.
I also cook up some bacon in a cast-iron skillet. In my opinion, its the bacon that really gives this dish it’s flavor.
Once the veggies are ready, I cut up the bacon into small pieces and add some spinach into the pan (on a lower heat- it will be really hot!) and allow it to wilt.
I add the potatoes and broccoli to the pan, trying to spread everything out evenly. You don’t want to get a slice with no bacon or sweet potatoes!
The bowl of eggs gets poured directly over everything else, as evenly as possible.
Then the entire skillet goes directly in the oven. I usually cook it on 425 for about 20 minutes.
If you don’t have a cast-iron skillet you can just pour the mixture into a baking pan.
Once the eggs are cooked through it will need a little while to cool, but then it can be divided into small containers for easy access throughout the week!
I usually divide mine into 4-6 containers. It just depends on how hungry you usually are in the mornings!
- 8 eggs
- 5-6 pieces of bacon
- 2 sweet potatoes
- 1 cup chopped broccoli
- 2 cups spinach
- Salt and pepper
- Preheat oven to 425.
- Wash and cube sweet potatoes. Coat in olive oil and lay on a baking sheet lined with parchment paper.
- Roast sweet potatoes for 25 minutes.
- Meanwhile, wash and cut broccoli, coat in olive oil, and lay on baking sheet coated in foil.
- When sweet potatoes have 15 minutes left, add tray of broccoli into the oven.
- While veggies are roasting, start cooking the bacon. Lay flat in cast iron skillet and cook until crispy, flipping as needed.
- While bacon is cooking, beat eggs in a bowl.
- When bacon is done cooking, cut into small pieces and leave in pan.
- Once veggies are done roasting, take them out of oven and set near skillet.
- Lower heat on stove to low, and add spinach, tearing apart into smaller pieces.
- Once spinach is wilted (in less than a minute), add sweet potatoes and broccoli to skillet and combine.
- Spread potatoes, broccoli, spinach, and bacon evenly across the skillet.
- Pour beaten eggs over everything and add salt and pepper if desire.
- Plast cast-iron skillet in the heated oven and cook for 20 minutes.
- Allow to cool before cutting into single-serve portions.
- You could also cook the sweet potatoes and broccoli by sautéing, and could leave out the bacon. However, the bacon fat gives this dish alot of its flavor.
What is your favorite post-run breakfast?
Do you like to make meals ahead of time so you don’t have to cook as much when you’re busy?