Ok, so the title of this recipe might be slightly exaggerated, but the great thing about it is that you can make it with practically any ingredients, so while my fully customized frittata may not be your favorite, the base recipe can be used to make one you think is pretty darn good!
Sarah and I eat this for breakfast almost every morning, but it would make an equally good lunch or dinner. I love it because it stays well for a few days in the fridge, and only requires 10 minutes of prep time. This covers two days of breakfasts if we each grab 1/4, and it reheats beautifully in the microwave. Best of all, it keeps us from drifting to Dunkin Donuts or Starbucks in search of a quick meal first thing in the morning!
Carly and Sarah’s favorite breakfast frittata (makes 4-6 servings):
1+ cup(s) of spinach
1-2 small tomatoes
3-4 slices Canadian bacon
1 small sweet potato (or 1/2 of a larger one)
2 garlic cloves (chopped)
2 TBSPs coconut oil (divided)
1/8th of a cup cheese (optional)
Salt and pepper to taste
Preheat the oven to 350 degrees.
You can make this frittata and skip the sweet potato, but I think it really adds extra flavor, depth, and nutrition. I start by shredding the potato like it is a hash, and cooking it up with one tablespoon of the coconut oil in a frying pan along with the garlic. Once it is cooked through and getting a bit crispy, take it off the heat and let it cool slightly.
Meanwhile, chop the spinach and tomatoes. You want the tomatoes in bite size pieces, and the spinach in reasonably small chunks. Crack the eggs in a large mixing bowl, and whisk them until they are smooth. Add the spinach and tomatoes, and whisk again to coat the veggies well. Then add salt and pepper to your taste. Finally, chop the Canadian bacon into small pieces, and mix that in as well.
Melt the other tablespoon of coconut oil (usually around 20-30 seconds in the microwave) and coat a 9in pie plate with it. Then transfer the slightly cooled potatoes to the pie dish, and spread them like a “crust” along the bottom. If they haven’t gotten terribly crispy in the pan, you can pop them in the oven for 5 minutes, but then you will need to wait for them to cool again. Otherwise the eggs will scramble when they touch the hot plate and potatoes. Once the potatoes are in the pie plate and cool enough, pour the egg mix on top. If you intend to add cheese, sprinkle it on top at this point.
Pop it in the oven for 30 minutes. If not eating right away, let it cool completely, then wrap it tightly with plastic wrap and keep it in the refrigerator. Slice, reheat, and serve.
Variations can include other veggies, different meats, and if you want mini portions, try making the frittatas in muffin tins!