Rustic Breakfast Frittata | Healthy Saturday Brunch Series – Week 3/4

FoodBreakfast & SmoothiesRustic Breakfast Frittata | Healthy Saturday Brunch Series – Week 3/4

This is the 3rd post in my 4-part healthy brunch series. Check out week 1’s Banana Blueberry Pancakes here, last week’s Berry Smoothie Bowl here, and stay tuned for the last new recipe next Saturday! Happy brunching!

Rustic Breakfast Frittata

If you prefer something savoury for breakfast or brunch, then get ready for this easy-as-ever frittata. What I love most about this recipe is that it all can be done in one pan, making clean-up a cinch. AND you can make it different every time depending on what seasonal produce is available. My one recommendation and request is to keep it colourful!

Serves 2-4 | Prep time: 10 min | Ready in 10 min | Stores for 2 days in fridge

What’s In It?

  • 2 tbsp avocado oil
  • 6 organic eggs
  • 1 small sweet potato cut into wedges and roasted (this can be done ahead of time or from leftovers)
  • 1 small onion cut into slices
  • 1 head of broccoli cut into small florets
  • ½ cup spinach
  • 1 avocado, sliced

How It’s Made!

  1. Get yourself a wide skillet or frying pan that has a lip or sides and preferably a lid (if not just use one from another pot)
  2. Add avocado oil to your pan and warm up on low to medium heat
  3. Add in onions and broccoli and close with a lid and cook until translucent or slightly browned.
  4. Crack your eggs in a small bowl and whisk until combined.
  5. Place sweet potato wedges in pan with broccoli and onion and pour in the egg batter
  6. Place lid over pan and continue to cook for 5-10 minutes on medium heat until the edges brown and the eggs solidify
  7. Top with shredded spinach in the last few minutes to allow it to wilt and cook down. Remove pan from heat and layer on avocado slices, cut into pizza slices and serve

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