Recipes

Sunday, February 12, 2012

Veggie + Goat Cheese + Chive Frittata

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!

IMG_3302

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! 

IMG_3300

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.

IMG_3301

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. 

IMG_3338

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. 

IMG_3313

Cauliflower for breakfast.

IMG_3308

IMG_3310 

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.

IMG_3315

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. 

IMG_3316

IMG_3319

IMG_3320Move around veggies in the pan so they are evenly distributed in the pan.  Pour in egg mixture, don’t stir.  Sprinkle the goat cheese around, place the sliced tomatoes on top, and grate as much of your sharp cheese as you want right on top.

IMG_3321

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!

IMG_3324

IMG_3325

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.   

IMG_3332

I enjoyed a big slice with an iced latte (topped with a little whipped cream), and 1 of my leftover almond-coconut pancakes.

IMG_3326 IMG_3336

Having whipped cream in the fridge is dangerous…mmm.

IMG_3333

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. 

12 comments:

  1. Emily @ A Cambridge StoryFebruary 12, 2012 at 9:58 PM

    What a perfect looking frittata. I love how its full of veggies! And cheese. :)

    ReplyDelete
  2. Yum! The addition of greek yogurt is awesome. What a tasty breakfast! I eat at home, but j likes bars in the am, so i bake him up a batch each week

    ReplyDelete
  3. FunandFearlessinBeantownFebruary 13, 2012 at 9:01 AM

    I love cooking breakfast (or brunch) on the weekends too!

    ReplyDelete
  4. I LOVE frittata, I actually make it mostly for dinner. I need to make more so I have leftover for breakfast. 

    ReplyDelete
  5. Mmmm I haven't made frittate in a while, thanks for reminding me! For quick savory weekday breakfasts, I sometimes make scrambled eggs the night before (and keep them a little runny) and just bring to work to microwave. Or I boil some eggs and slice to eat with buttered toast :)

    ReplyDelete
  6. So happy the Plenty love is spreading. That is one gorgeous frittata! We still need to do a brunch potluck at some point. I think it would be so much fun.

    I always bring a granola bar to work with me to tide me over until people start whipping things up in the kitchen.

    ReplyDelete
  7. mmm, bits of goat cheese and tomato are the best in fritatas :)  what about making some breakfast burritos ahead of time and freezing them?  then you can reheat on the go!

    ReplyDelete
  8. The frittata looks amazing! I might just make one this weekend for work next week. Usually I just eat a bowl of Special K in order to save money and calories, but sometimes I just can't help it and I stop at Bruegger's (Everything Bagel) or Starbuck's (Banana Walnut Bread). 

    ReplyDelete
  9. I really need to borrow some of your breakfast mojo-- you're always whipping up the most delicious looking breakfasts.  Meanwhile, it's my least favorite meal of the day.  I need help!  (P.S.  I tagged you in my 11 things post.  http://ontapfortoday.com/2012/02/14/today-11-things/)

    ReplyDelete
  10. i LOVE frittatas! they're so easy. we had one for dinner last night.

    ReplyDelete
  11. Ooh - those pancakes look so good! ^^ They have so many of my favorite things in them. Normally I make waffles, pancakes, mochi or onigiri with "ham" for breakfast or just have scrambled chickpeas. Once in a while I'll have yummy leftovers frm dinner too!

    ReplyDelete
  12. Oh how I just love Frittata for breakfast - lunch or even for dinner. Beautiful photo!

    ReplyDelete