I had some really fantastic breakfasts this weekend!
Funny, I went out to breakfast a few weeks ago when I was up in Portsmouth for the weekend for my friend’s birthday and I realized it was the first time I had been out to breakfast in a long time!! I love going out for brunch/breakfast, but I’ve realized that making breakfast at home is my FAVORITE meal to cook on the weekends!
Our house gets nice and sunny, and I love sitting at our table with a fresh cappuccino and whatever breakfast dish we decide to cook up.
Not to mention I can do this all while still in my PJ’s :)
Saturday morning, I was craving sweet!
This is easily the 3rd or 4th time I’ve made these Almond-Coconut pancakes since I first came up with the recipe!
My tweaks this weekend were to add 2T of Oat Flour and increased the almond milk to 1/2 cup. Of course the addition of the flour makes these not Paleo anymore, but that’s an easy thing to leave out. Delicious both ways. The flour made them just slightly softer.
This weekend I enjoyed my pancakes with a few chocolate chips, some real maple syrup, and split a banana with Brian.
Sunday morning, I had no idea what I wanted.
Sweet? Savory? Eggs?
Then I remembered that I wanted to make some sort of baked frittata or other egg dish I could pack up as leftovers to have for breakfast at work some days this week!
Frittatas are so simple and so delicious, plus the flavor combinations are endless!
Ever since I saw the cookbook Plenty on Megan’s blog, I knew I had to own it, and I bought it a couple weeks ago. In it, there is a recipe for a Smoky Frittata made with cauliflower and smoked mozzarella. It sounds so flavorful and the picture looks like cheese heaven.
This recipe was my inspiration for the frittata I made this morning. I used vegetables and cheeses I just happened to have on hand. I also used some Greek yogurt and ricotta cheese to add some creaminess to the egg mixture.
Cauliflower for breakfast.
Vegetable + Chive + Goat Cheese: Frittata
- 1T olive oil
- 1 cup chopped cauliflower
- 1 cup chopped zucchini
- 1 cup baby spinach (about 2 big handfuls)
- 4 eggs
- 2 egg whites
- 1/4 cup non-fat plain Greek yogurt
- 2T part-skim ricotta cheese
- 1 tsp Dijon mustard
- 1/tsp paprika
- salt & black pepper
- 2T finely chopped fresh chives
- 2oz goat cheese, crumbled (or more if you want)
- a sharp cheese to grate on top (I used Gouda Parrano)
- 3-4 cherry tomatoes, seeds removed, sliced (optional but delicious)
Pre-heat oven to 375
In a mixing bowl, whisk the eggs and egg whites. Then whisk in the Greek yogurt, ricotta, and mustard until all combined. Add paprika, salt & pepper, and chopped chives. Stir to combine and set aside.
In a cast iron or other oven proof skillet, heat oil over medium heat.
Add cauliflower and zucchini and sauté for 3-5 minutes until vegetables are tender (mine even got slightly browned in my pan which is good too). Add the fresh spinach leaves and sauté for about 2 more minutes or until spinach is wilted down.
Remove from stove and place in the oven. Bake for 5 minutes, then turn oven onto broil and broil for 4-5 minutes until the frittata is set and the top is just getting slightly browned on the edges.
Remove from the oven and let sit for 5-10 minutes before serving!
Next time I’m going to add even more tomatoes, the bites I had with tomato were my favorite…well except for the big melty chunks of goat cheese.
I enjoyed a big slice with an iced latte (topped with a little whipped cream), and 1 of my leftover almond-coconut pancakes.
Having whipped cream in the fridge is dangerous…mmm.
Can’t wait for breakfast tomorrow!
So for those who pack their breakfasts for work…what do you bring when you’re craving something savory/salty?? Sometimes I just don’t want oatmeal, or yogurt…and those are the mornings I end up buying breakfast sandwiches. But, of course, that’s something I don’t want to do too often.
Sometimes I’ll even cook an egg in the microwave and add that to ham and cheese on toast. It works.
