Since Trevor and I have been eating clean again, breakfast has become one of our favorite meals. I enjoy coming up with new meals to enjoy together like Whole 30 breakfast hash’s. omelets and most recently this veggie frittata. Although I love a good quiche, that buttery crust is not on our current meal plan and I often find them hard to keep and use all week. The crust often gets soggy and less tasty over time so this frittata was the perfect solution.
It’s also so versatile. You can basically substitute in any veggie you like and chose to either use or not use the cheese! I love a good fresh parmesan and don’t feel terrible about eating it so I stuck with that but I think goat cheese or a good cheddar would be so delicious too.
I started out by sautéing the veggies in a touch of I Can’t Believe It’s Not Butter!® in their new organic version! I was so excited to see this new release since it’s completely non-GMO, Gluten-free and has no artificial ingredients or preservatives.
After sautéing the garlic, red pepper and onions for a few minutes I toss in the mushrooms and continue cooking for two to three minutes. Lastly, toss in your spinach or kale and finish cooking everything for about a minute. Remove the veggies and set aside and combine the remaining ingredients in a bowl to whisk together. Layer the veggies in your pan and pour the milk and egg mixture over. Top with the cheese of your choice and pop it in the oven!
Once it’s finished cooking and cooled, it’s perfect to cut and prep in bags for the week. Trevor loves grabbing these on the go to have after the gym and before work. Plus, with Zain I’m never totally sure I’ll have time to cook anything exciting so having a back up is always nice.
Right now, you can grab the I Can’t Believe It’s Not Butter!® Organic butter at Target with the Cartwheel offer and save 20% from September 6th through the the 10th. Make sure to check your local Target for availability and the website for more great recipe ideas!
What breakfast meals do you guys swear by when you are short on time?
- 2 Tbsp ICBINB Organic
- 3 Cloves Garlic (minced)
- 3 Green Onions (sliced)
- 1/2 Red Bell Pepper (chopped)
- 2 Cups Mushrooms
- 3 Cups Spinach (chopped)
- 12 Organic Eggs
- 1/2 Cup Organic 1% Milk
- 1/4 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Fresh Thyme
- 1 Cup Parmesan (shredded)
- Preheat oven to 350 degrees
- In a large skillet, heat ICBINB over medium heat
- Add red pepper, onion and garlic and cook for two minutes
- Add mushrooms and cook for an additional minute
- Add spinach and finish cooking for an additional minute
- In a bowl whisk together eggs, milk, salt, pepper and thyme
- Pour egg mixture over veggies in skillet
- Bake for 25 minutes uncovered
- Remove and allow to cool before cutting
This post was sponsored by Mirum. As always all opinions are my own and thank you for supporting brands that make Lows to Luxe possible!
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