Confession: I am not a huge meal-prepper. I know, I know. It would help a ton on our busy weeknights and we might even be able to eat dinner before 8PM sometimes. But for whatever reason, I just prefer making quick, simple, fresh dinners each night.
HOWEVER, one thing I do try to prep on a weekly basis is a Breakfast Frittata! (Or as Travis likes to call it: A Nelly Frittata…eye roll.) We work out first thing in the morning and then it is a mad dash to get back out the door and to work on time. The weeks that I have a frittata on hand are about 100% easier and less stressful. So, I thought I would share one of my “Everyday Frittatas” with you all so that you too can perhaps have a less stressful week!
The amazing thing about frittatas is that you can customize/change them up in just about ANY way you please. Today’s bake includes zucchini, bell pepper, baby potatoes, onion, spinach, and chicken sausage. But you can sub any of the vegetables and meat based on your preferences or what you have on hand! Try broccoli, mushrooms, asparagus, sweet potatoes, canned green chiles etc. I often make a similar version with precooked bacon or leftover taco meat instead of the sausages. You could even leave the meat out all together for a vegetarian option. If you’re really living life on the edge, add cheese! (I reallllly wanted to but I decided to #keepitpaleo for all those September Whole30-ers out there.) Truly, the options are endless.
This version is definitely a go-to packed full with veggies and hearty enough to keep me full for hours (which is NOT easy to do!)
Ingredients: 
- 1 Bell Pepper, Diced
- 1-2 Zucchini, Diced (I used 2 medium sized)
- 1 Red Onion, Diced
- 2 big handfuls of Spinach (Precise, I know)
- 2 Cups Potatoes, Diced (I went with white this time)
- 3 Chicken Sausages, sliced at an angle
- 10 Eggs
- Salt and Pepper (Or Trader Joe’s Onion and Seasoning Salt if you have it!)
Instructions:
- Preheat your oven to 375º
- Prepare all of your veggies (chop/dice Bell Pepper, Zucchini, Onion, Potatoes, ) Note: I happened to have leftover potatoes that were already cooked. If you don’t happen to have cooked potatoes on hand, follow these instructions 🙂
- Heat oil in a large pan and add diced potatoes. Cook for about 10 minutes, until they begin to soften. Add zucchini, bell pepper, onion, salt and pepper to pan and continue to sauté for about 10 more minutes.
- Once cooked, add veggies to an 8×8 cooking dish.
- Next, add the sliced sausages to the pan. (They are precooked, but I still like to brown them a bit.) Also add the spinach and allow to wilt. Stir occasionally for about 5 minutes.
- Add sausages and spinach to baking dish and stir everything together!
- Crack eggs into a medium bowl, and season with more salt and pepper. Whip eggs until yokes and whites are well combined. Pour eggs evenly over the meat and veggies in the baking dish.
- Place dish in over and bake at 375º for about 45 minutes or until the middle is no longer jiggly.
- Slice and serve or allow to cool completely before covering with plastic wrap and placing in the oven for breakfast all week long!
I hope this helps your busy mornings as much as it helps mine! Enjoy!
- 1 Bell Pepper Diced
- 1-2 Zucchini Diced
- 1 Red Onion Diced
- 2 big handfuls of Spinach
- 2 Cups Potatoes Diced
- 3 Chicken Sausages sliced at an angle
- 10 Eggs
- Salt and Pepper
-
Preheat your oven to 375º
-
Prepare all of your veggies (chop/dice Bell Pepper, Zucchini, Onion, Potatoes) Note: I happened to have leftover potatoes that were already cooked. If you don't happen to have cooked potatoes on hand, follow these instructions 🙂
-
Heat oil on medium in a large pan and add diced potatoes. Cook for about 10 minutes, until they begin to soften. Add zucchini, bell pepper, onion, salt and pepper to pan and continue to sauté for about 10 more minutes.
-
Once cooked, transfer veggies to an 8x8 cooking dish.
-
Next, add the sliced sausages to the pan. (They are precooked, but I still like to brown them a bit.) Also add the spinach and allow to wilt. Stir occasionally for about 5 minutes.
-
Add sausages and spinach to baking dish and stir everything together!
-
Crack eggs into a medium bowl, and season with more salt and pepper. Whip eggs until yokes and whites are well combined. Pour eggs evenly over the meat and veggies in the baking dish.
-
Place dish in over and bake at 375º for about 45 minutes or until the middle is no longer jiggly.
-
Slice and serve or allow to cool completely before covering with plastic wrap and placing in the oven for breakfast all week long!
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