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!
[yumprint-recipe id=’14’]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?