Make your mornings a little easier with this bake-ahead breakfast frittata packed with protein and vegetables to help keep you full and satisfied through your morning!
ingredients
1 package of turkey bacon, we use Columbus Uncured Turkey Bacon
2 TBSP Avocado Oil
~3-4 cups of frozen veggies, we use Costco Normandy-Style
12 eggs
½ cup whole milk cottage cheese
1 cup milk of choice, we use Almond Milk (personal preference)
1 tsp salt
1 tsp pepper
1 cup of shredded cheddar cheese
instructions
Pre-heat your oven to 425 degrees F. Lay the turkey bacon on an oiled sheet pan and cook for about 15 minutes (or to your liking). When they are done, transfer to a cutting board and slice into strips.
While the turkey bacon is cooking, heat a stainless steel or cast iron pan on the stove over medium heat. Add avocado oil, frozen vegetables, and ¼ cup of water. Cover and cook until soft (about 10 minutes).
While the vegetables cook, mix the eggs, milk, cottage cheese, salt, and pepper together in a blender. Pulse gently until mixed.
OPTIONAL: When the vegetables are soft, transfer them (or any particularly large pieces) to a cutting board and slice up into smaller pieces. By all means, skip this step if you don't want to put in the effort.
Add in turkey bacon to the pan and mix. Pour in the egg mixture and sprinkle cheddar cheese on top. Turn the heat down to low and let it cook for 10 minutes.
Transfer to the oven. Cook for 10 minutes, then set the oven to broil and cook for another 3 minutes (or until the top is golden brown).
Remove from the oven and set to cool, then cut into 6-8 pieces and pack them up for breakfast for the week.
Breakfast frittata
Make your mornings a little easier with this bake-ahead breakfast frittata packed with protein and vegetables to help keep you full and satisfied through your morning!
COOK TIME: 35 mins
SERVINGS: 8 slices
INGREDIENTS
1 package of turkey bacon, we use Columbus Uncured Turkey Bacon
2 TBSP Avocado Oil
~3-4 cups of frozen veggies, we use Costco Normandy-Style
12 eggs
½ cup whole milk cottage cheese
1 cup milk of choice, we use Almond Milk (personal preference)
1 tsp salt
1 tsp pepper
1 cup of shredded cheddar cheese
INSTRUCTIONS
Pre-heat your oven to 425 degrees F. Lay the turkey bacon on a lightly oiled sheet pan and cook for about 15 minutes (or to your liking). When they are done, transfer to a cutting board and slice into strips.
While the turkey bacon is cooking, heat a stainless steel or cast iron pan on the stove over medium heat. Add avocado oil, frozen vegetables, and ¼ cup of water. Cover and cook until soft (about 10 minutes).
While the vegetables cook, mix the eggs, milk, cottage cheese, salt, and pepper together in a blender. Pulse gently until mixed.
OPTIONAL: When the vegetables are soft, transfer them (or any particularly large pieces) to a cutting board and slice up into smaller pieces. By all means, skip this step if you don't want to put in the effort or if your vegetables are small enough already.
Add sliced turkey bacon to the pan and mix. Ensure the vegetables and turkey bacon are well dispersed in the pan. Pour in the egg mixture and sprinkle cheddar cheese on top. Turn the heat down to low and let it cook for 10 minutes.
Transfer to the oven. Cook for 10 minutes, then set the oven to broil and cook for another 3 minutes (or until the top is golden brown).
Remove from the oven and set to cool, then cut into 8 pieces and pack them up for breakfast for the week.
NOTES
TO STORE: store in air tight storage container for up to 5 days
TO REHEAT: Microwave for 1-2 minutes, but the best way is to air fry at 375 for 9 minutes
NUTRITION
Calories: 240.6
Protein: 16.4g
Carbohydrates: 4.3g
Fats: 17.8g
Hand Portion Tracking: 1 Protein, 2 Fats, 1V
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