The Recipe for Breakfast at Dinner


This week I was helping a client with meal planning and she said "We like to have breakfast for dinner.  How can we do that healthy?"  Frittata to the rescue!  Tons of veggies and ample protein.  Plus leftovers for (literal) breakfast, lunch, or snacks the next day.

I got inspired and made a double batch that night.

Here's the recipe I use, adapted from the William-Sonoma/Mayo Clinic Cookbook:

  • 6 eggs
  • 2 Tbsp savory, thyme, or other fresh herbs
  • 1 Tbsp olive oil
  • 2 leeks, white and light green thinly sliced
  • 1 cup frozen spinach, thawed
  • 1/2 cup frozen peas, thawed
  • 1/2 tsp ground pepper
  • 1/4 cup grated Swiss cheese
  • 1/2 cup diced yellow and red bell pepper

Whisk together the eggs and herbs

Heat the oil in a frying pan over medium heat.  Saute the leeks

Add the spinach, peas, pepper.  Stir and flatten into even layer.

Pour the egg mixture over.  Cook, shaking the pan occasionally.  

When eggs are semi-set, sprinkle with cheese and bell pepper.  Cover and continue to cook until eggs are done.

Alternate:  (Which is what I did with the double batch) Heat overn to 400F. Saute the leeks.  Transfer leeks to a baking dish, continue the layering as above, without cooking the eggs.  Cover with foil and bake for 20 minutes.  Remove foil and bake another 15-20 minutes until eggs are set.

Now comes the best part.  Enjoy!


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