It’s Part 2 of the Real Food Ramadan series! (Check out Part 1 over here!)
So you’re in one of two situations for breakfast. You wake up and have the same thing everyday because it requires no brain power or you just don’t eat anything at all – maybe a banana.
How about something that is wholesome, requires minimal thinking and is as easy as peeling a banana?
It requires a little bit of foresight and then you’re off the hook for the next four days. Go sleep in a bit.
And it starts with a non-recipe for frittata.
I never really understood this glorified omelette until I started making them myself. With the current Ramadan mealtimes (breakfast at 3AM), a giant omelette to stretch over a few days just makes sense to free up mornings.
So this is how you’re going to do it. On a Sunday night, Monday night, whatever night, you’re going to make your frittata, portion it out and store it in the fridge. Wake up, heat it, dress it, eat it.
To switch it up each morning dress it with different condiments, toppings and vegetables. For me this was as easy as leftovers from dinner (roasted sweet potato, salsa) and some ingredients from the antipasto bar at the grocery store.
For this frittata simple does it but you can go as ingredient-heavy as you want with your favourite vegetables, herbs and seasonings, and (gasp!) cheese.
One Frittata, Four Ways
Makes 4 portions
- 8 eggs, beaten
- Mushrooms, sliced (or other vegetables of choice)
- Green onions, roughly chopped (or other alliums of choice)
- Kosher salt and freshly ground black pepper
- 1 tablespoon coconut oil
In a 9″ oven safe skillet (or you can go bigger but it’ll make a flatter frittata) heat the oil on medium-high heat and add your vegetables and stir-fry to your preferred doneness.
Meanwhile, crack your eggs in a medium mixing bowl and beat with salt and pepper.
Pour the beaten eggs over the vegetables.
If you want, you can pull the eggs away from the edges of the pan with a cooking utensil as if you’re making a scramble. This is something I picked up from Gordon Ramsay to make me feel cool but if you don’t want to be cool…
…Stick the pan straight under the broiler with the rack set in the middle of the oven. Broil it for about 10 minutes or until the top lightly browns.
Heres how to dress it.
Homestyle Frittata: leftover roasted sweet potatoes – any leftover vegetables work
Italian Frittata: your favourite antipasto vegetables – here I have roasted peppers, artichokes, marinated mushrooms and olives
Pizza Frittata: your favourite pizza toppings and 1/4 cup marinara mixed and heated up
Mexican Frittata: leftover or jarred salsa and avocado
How will you dress your frittata?