Frittatas are an easy breakfast that you can make the night before to take with you the next morning. they’re also a great way to squeeze in extra vegetables in the morning. Here is an easy frittata recipe adapted from Emily’s recipe on the Daily Garnish: (Note: Emily has no affiliation with AdvoCare, we just like her blog!)
- 6 eggs
- 1/4 cup skim milk
- 1/4 cup diced white onion
- 1 cup sliced baby portabella mushrooms
- 1 tsp. minced garlic
- 1/2 cup diced tomato
- 2 tsps. dried basil
- salt & pepper
Start by sauteing the onion and mushroom in a non-stick, oven safe pan. We used a tablespoon of garlic infused olive oil to add a little flavor and healthy fat but you can also just spray the pan with non-stick cooking spray and saute them. While they are cooking, beat together the eggs and milk. Once the onions and mushrooms have softened (about 10-15 minutes), pour the egg mixture on top of them and allow the eggs to set – don’t stir it! Sprinkle the tomatoes, basil, salt and pepper on top of the frittata.
The outside edge of the eggs will start to firm up, you can gently run a spatula around the edge to make sure it isn’t sticking. Once the outside has firmed up but the middle is still runny, transfer the pan to the oven (make sure you’re pan has an oven safe handle!) and set the oven to broil. The frittata won’t take long under the broiler, the eggs will continue to cook and start to turn golden brown on top when it’s ready. Emily also recommends leaving the oven door open slightly while broiling so it doesn’t burn.
Once it is golden brown on top you can either serve it or let it cool, cut it and refridgerate it to take with you the next day.
With fruit this frittata is a perfect breakfast for any phase of the 24-day Challenge!