Today’s recipe will help you ‘Daylight Savings Time’ your morning…okay, so it won’t give you an extra hour…but it will definitely save you some time once the rooster crows.  The basic recipe here is for an egg frittata, but the beauty of it is, you can mix and match any veggies/meat that you want!  This recipe is made for a small, cast iron skillet.  For this particular frittata, I believe I used red onion, red bell pepper, asparagus, a handful of spinach, and maybe some yellow squash.  To be honest, I eyeballed the amount of veggies that I used…basically enough to fill the pan 1/4 to 1/2 of the way full.

Here are the few, basic instructions for this simple frittata.

1.  In the cast iron skillet, heat 1 Tbsp of coconut oil and cook the veggies until they are completely cooked through.  Also, make sure you spread the coconut oil around enough so that the skillet is coated on both the bottom and the sides {allowing for the frittata to slide out of the skillet easily when the time comes}.

2.  Once the veggies are cooked enough, add 6 scrambled eggs into the pan, and cook over medium heat on the stovetop until the the sides of the frittata have cooked through and start to separate from the skillet itself.  While this is all happening make sure you’re heating the oven up to 375.

3.  Insert frittata in the oven {skillet and all} for about 10 minutes {keep an eye on it, based on how “cooked/browned” you want the eggs…people have their preferences}.

4.  Once it is cooked to your liking, remove from oven {grab an Ove Glove…anyone remember those?}, and let cool.  Slide the frittata out of the skillet and cut into slices.

Obvi you can eat this ASAP, but I like to make this ahead of time and have a slice for breakfast for a few days in a row {pair with a healthy muffin or some chia pudding and you got yourself a nutritious b-fast}.

Look at the eggy-goodness.  When I went to Huntington for the Jimmy Buffet concert in July my friend Jess made a frittata with sweet potatoes and spicy sausage…it was unreal.  I love frittata’s because the options are basically endless.

Have you ever made a frittata before?  What ingredients do you like to use?

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