• Leah Hortin

THE Sunday Frittata

I don't know about you, but on workday mornings, I do NOT have time to be fussing around with figuring out breakfast and lunch to take to the office. I'm usually too rushed. This has been a trend, even since my teen years. I have quite fond memories of just grabbing a Hot Pocket on my way to the bus. But as I grew up, that wasn't working for me anymore. I wasn't particularly interested in burning my mouth on the piping hot cheesy gooey deliciousness that did little to keep me full.

My solution that I've landed on? Prepping breakfasts on the weekend for the week ahead.

For years, every single Sunday, I have made a frittata. Well, it started just as a breakfast casserole. Then I graduated to the land of cast iron skillets and that was a game changer - one less dish to wash! Holla!

What's great about making a big A$$ frittata every week is that I have yet to get bored of it. I'll share my "go to" recipe but know that this is all super flexible! I've included a couple of variations in the notes. I use a 12" cast iron skillet that's extra deep but you can also just take the sauteed meat and veggies and dump them into a 9x13 casserole pan, then spread the egg mixture over that and bake it that way. Either works!

For me, we get 8 healthy servings out of this so it just about gets the two of us through the week. I usually have enough breakfast leftovers from the weekends fixings to cover one extra day, OR the frittata freezes really well so we usually have some pieces we can grab in an emergency.

To round out our breakfasts, I usually top my frittata with some guacamole or pesto, and add roasted sweet potatoes and/or broccoli on the side. We like a hearty breakfast to start our day!

1 Tbls olive oil 1 pound ground sausage

1/2 onion, diced

2 bell peppers, diced

1 zucchini, dived

1 cup sliced mushrooms

1 bunch curly green kale, chopped

1/2 tsp Goya Adobo

16 eggs

1 cup egg whites

Preheat over to 375*.

In a large cast iron skillet, over medium heat, heat up olive oil. Saute ground sausage until cooked through. Add onion and bell pepper and saute until soft, about 5 minutes. Stir in mushrooms and zucchini and saute a couple more minutes. Stir in kale and saute until just wilted. Turn off heat. Smooth out meat and vegetable mixture to be even across the pan.

In a medium bowl, mix together the eggs and egg whites.

Pour egg mixture over the meat and egg mixture.

Bake in over for 35 minutes.

Serves 8.


- Any kind of meat can be used. I prefer Iserno's ground chicken sausage but anything works. You can also use pre-cooked sausage links like Aidell's and chop them up.

- Any vegetable work. I actually love just throwing whatever random veggies I have to use up, or leftover cooked veggies. You just want to be careful with having too much water content.

- Seasonings can be mixed up to completely change the flavor profile! You can use taco seasoning and some jalapeno then top with guacamole or salsa for a nice fiesta frittata, or add in some pesto and sundried tomato for a more Mediterranean feel.

- Sprinkle some cheese on top if that's your jam.

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