Tag Archives | Breakfast Recipes

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

Frittatas are one of my favorite things to make because they’re cheap, you can use up whatever ingredients you have in your fridge and they’re super tasty. A frittata is like a quiche minus the crust. It’s a great dish for breakfast, lunch or dinner. The beauty is that all you need are eggs along with random or calculated ingredients, depending on how long you’ve thought about it, and you have the essentials to making a great frittata.

I am still going strong with my weekly CSA subscription. I had farm fresh organic eggs, kale and a potato to eat up from it. Also in my fridge was a log of goat cheese, a few slices of leftover bacon and a leek in my crisper. Without hesitation, I knew I had the makings for a delicious frittata so I began to chop. Frittatas really can be constructed with whatever ingredients you have on hand. They can be vegetarian, with cheese, without cheese, or however you prefer. You simply saute the ingredients in a pan until tender, add the whisked eggs, and into the oven for a bit. I like to cook mine a little bit longer so they get that beautiful golden crust and the eggs are firm, not soft. Upon removal from the oven, the frittata should slide nicely out of the pan onto a cutting board where you can then cut it into perfect wedges. So simple. So good.

This is what weekends were made for…

frittata

frittata

frittata

 

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
 
Ingredients
  • 2 slices of bacon; sliced into even small chunks
  • 1 leek; sliced thinly - use both the white & green parts (make sure all sand is out of the leek, clean well)
  • 1 medium Yukon or red potato; peeled and sliced thinly (the thinner, the easier they are to cook)
  • 1 stalk of curly green kale; removed leaves from the stems and chop small/mince
  • 1 TBSP of oil (I used avocado oil)
  • 3 ozs. of goat cheese
  • S&P
  • 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
Instructions
  1. Warm the oil in a large saute pan on medium heat. Add the leeks (save 2 TBSP for garnish later on) and the potatoes. Saute for 5 mins.
  2. Add the bacon and distribute in the pan evenly. Sprinkle salt & pepper. Saute for the next 15 mins, flipping and stirring occasionally. Add the kale and continue sauteing for another 10 minutes.
  3. Preheat oven to 350 degrees.
  4. Once the leeks, potato, kale and bacon look slightly crispy and cooked, add the egg mixture. Make sure the eggs are distributed in the pan evenly. Once the edge of the frittata looks like it's beginning to cook, place the pan in the oven. (Make sure the pan you are using is oven-safe.) Cook for 20-25 mins, checking it to make sure it doesn't burn. You want a golden, crispy color.
  5. Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.

 

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5 Minute Prep – Overnight Oats

I recently discovered the simplicity of preparing overnight oats. Things I love about this recipe:

  • Everything is in a mason jar which that alone makes it taste better…am I right?!
  • There is no cooking involved.
  • It takes less than 5 minutes to throw everything in the jar and stir.
  • You wake up smiling because breakfast is served.
  • You can modify the ingredients to your liking. I.e. Don’t like almonds? Use another nut, ya nut. Do you have honey on hand instead of maple syrup? Get your honey on. Doesn’t matter. The only thing that is crucial is that you use the 1:1 ratio between the oats and milk.

There are so many variations of overnight oats that can be dreamed up. I already have other combos in mind. Blueberries, pecans, honey and cinnamon. Peaches, pistachios, vanilla and honey. The potential is endless. Enjoy your oats!

overnight oats

overnight oats

 

5 Minute Prep - Overnight Oats
 
www.deserthealthy.com:
Ingredients
  • 2 C. of rolled oats (I used Bob's Red Mill Gluten Free Quick Cooking Oats)
  • 2 C. of almond milk (you can use any milk you like)
  • 1 TBSP. of chia seeds
  • 1 TBSP. of shredded coconut
  • 1½ TBSP. of maple syrup
  • 1 tsp. of vanilla extract
  • ¼ C. sliced or chopped nuts (I used almonds)
  • 1 C. of fresh fruit such as strawberries, blueberries or raspberries (you will not need this until the next day)
Instructions
  1. In a large mason jar, combine all of the ingredients except for the fresh fruit. Stir well, cover with lid and place in refrigerator overnight.
  2. The next morning, remove from fridge, stir well and top with the fresh fruit.
Notes
This recipe makes enough oats for 3-4 people. I wanted leftovers so I made more than one serving. Feel free to reduce the measurements to accommodate only one serving if you'd like.

 

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