I’ve said it before, but one of my favorite life-hacks is to have all our breakfasts pre-made. And my frittata is perfect for that!
I don’t know about you, but between getting myself and two kids ready for work, daycare, and/or preschool depending on what day it is, our mornings are hectic enough. In an ideal world, I would have time to make a hearty, healthy breakfast every morning. But at this stage of my life, that’s just not going to happen.
Enter meal planning and meal prepping, which I have written about extensively for my friend’s blog. It plays a huge part in simplifying my life and helping me keep our family’s meals healthy. This frittata is quick to whip up on Sunday, and then you can just reheat it throughout the week.
Feel free to mix and match with your own favorite veggies–I actually didn’t have any tomatoes the last time I made this, and it was still delicious without them. I would also go easy on the salt as the bacon adds plenty of that!
And while we’re on the subject of bacon, don’t forget to buy the real stuff–no turkey bacon. Guys, it’s ok–the thought that turkey bacon is a health food or “healthier” than pork bacon is a common nutrition mistake. And unfortunately, that thinking can lead to overeating the turkey bacon. That’s just one drawback. Secondly, when you compare the two, they are actually not that much different nutritionally. In one serving, both contain roughly the same amount of protein (pork bacon has slightly more), saturated fat (turkey bacon has only slightly less) and total fat for about the same number of calories. But, remember what I said in my food philosophy about what happens when fat is removed or missing from a food? They have to replace that flavor–and in the case of turkey bacon, they do that with sodium. In one serving, you get MORE than a whole day’s worth of sodium. Whoa!
Look, both bacons are a highly processed foods that should not often be included in your diet. And you are going to keep the portion size small when you do have it, right? For example, this recipe has six slices total, so each serving has less than one slice of bacon.
So why not just eat the real thing when it comes to bacon? That’s the end of my rant about bacon–now go make this frittata and let me know you like having your breakfast ready when you wake up in the mornings!
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Dash of hot sauce (I used Tobasco)
- Salt and freshly ground black pepper, to taste
- 6 slices bacon, diced
- 2 cloves garlic, diced
- 8 ounces cremini mushrooms, thinly sliced
- 2 cups baby spinach
- 1 large tomato, diced
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste.
- Set aside.
- Heat a large oven-proof skillet over medium high heat.
- Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
- Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes.
- Stir in egg mixture and bacon, until well combined.
- Cook, undisturbed, until edges are set, about 2 minutes.
- Place into oven and bake until top is set and golden brown, about 14-15 minutes.