Deep Dish Breakfast Fritatta

April 19, 2014


For week 2 of our Healthy Eating Challenge, I put together this Deep Dish Breakfast Fritatta.  It’s full of veggies, it’s satifying, and it’s easy to put together!  All of my favorite things in one meal.  It’s also Gluten-Free, Paleo, and Vegetarian.  Hubs came home from work for lunch just because I made this…in which case, I might be making it more often!

This dish is great because you can use any number of veggie combinations…which makes it perfect for clean-out-the-fridge-day.  Any of these veggies can be adjusted to suit your taste or whatever you have on-hand!

Deep Dish Breakfast Fritatta

Ingredients:

  • 1 1/2 Tbsp coconut oil
  • 3 cups mushrooms, sliced
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 3 cups spinach
  • 2 medium sweet potatoes, baked and diced
  • 1 large tomato, diced
  • 10 eggs
  • salt and pepper to taste (freshly ground)

Directions:

  1. In a large skillet (cast iron or non-stick), saute mushrooms in 2 batches in about 1/2 T coconut oil (for each batch).  Set aside.  
  2. Add more coconut oil and saute the onions and peppers.  
  3. Add spinach and stir a few times to wilt it.  
  4. Add the mushrooms, sweet potatoes and tomatoes.  
  5. Crack the eggs into a large bowl and whisk until they come together.  
  6. Reduce heat to low and pour eggs over the veggies.  
  7. Cover and let cook until the eggs are just set (mine probably went for 10 or 15 minutes, keep an eye on it).  
  8. Transfer to the oven and finish under a low broiler for 2-3 minutes.  Remove from oven.  Hubs ate his hot out of the pan.  I’m eating mine cold.  Right now.  As I type this.

*If your eggs have one or two spots that just won’t seem to set, try putting it in a 350 oven for 5-10 minutes.  When eggs are set, then finish under the broiler if needed.

 *I baked sweet potatoes last night for dinner, so I threw a couple of extras in for the fritatta.  Tossed them in the fridge overnight and they were ready to go when I started cooking today.  Click HERE for super easy baking instructions.

*If your oven doesn’t have a Low broil setting, check it after one minute.

 *I have a thing about browned eggs.  They make me gag.  And I hate them.  And I mostly try really hard not to eat them.  This frittata will get a little browned on top, but it actually works and it’s really good.  Just don’t make them too brown!

*Sometimes when I make omelets I will whisk some cumin or Tobasco in with the eggs.  That would be delicious in this frittata.

Check out these other great recipes from week 2!

Almond Milk – Rickβ€’aβ€’bamβ€’boo | Chocolate Almond and Cherry Amaranth Cookies – Clarks Condensed | Chicken Avocado Sandwich – Life as Mrs Larson | Light and Easy Fish Tacos – Keep it Simple, Sweetie | Blackberry Ginger Chocolate Chip Muffins – Cooking with Curls | Asian Marinated Pork Chops – Hezzi-D’s Books and Cooks | Deconstructed Fresh Spring Roll Bowl – Je suis alimentageuse | Broccoli Quinoa Casserole – Yummy Healthy Easy | Roasted Asparagus Skinny Guacamole – Everyday Southwest | Raw Vegan Fudgy Bars (Gluten-Free, V) – Wallflour Girl (Ala) | Grilled Cedar Plank Salmon – Delightful E Made | Pineapple Raspberry Green Smoothie – Project Domestication | Sun Dried Tomato and Cheese Stuffed Chicken – Yours And Mine Are Ours | Caramelized Banana Pecan Paleo Ice Cream Recipe – My Natural Family | Garlic and Rosemary Mashed Cauliflower – My Daylights


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!