The Breakfast Frittata
This dish is one of my all time most favorite breakfasts. It can be pre-mixed and kept in a mason jar until the big morning of cooking! It also tastes good left over and cold. You can put your own twist into this dish. I came up with this breakfast as a way to get my protein and whole foods into one delicious meal.
This version was a bit more indulgent with extra grassfed butter cubes and strawberries. The berries add a serious flare when generously proportioned.
Another option is to add 2 eggs and one egg white vs 3 whole eggs. 3 eggs works for me, but 2 plus an egg white might be better for you. As with any recipe, don’t be afraid to make it work for you. Extra cinnamon is another way to personalize the taste.
3 eggs
100 g almond milk
1 TSP Vanilla
1 TSP Cinnamon (or more if you like it)
20 grams of blackberries, blueberries or raspberries. (or more if you prefer)
Sweetner - I use Stevia in the raw - 4 packets. I’ve also used Monk Fruit. Utilize sweetness to taste. I have made this less sweet over time and I’ve come to rely on the berries for more sweetness.
1 Scoop of vanilla protein (this must taste good. Click here to view my favorite! Adding a good protein powder also creates a somewhat cake-like frittata and it adds sweetener, so I skip the sweetner when adding the protein powder. And - this step is optional.)
Baking instructions for
The Breakfast Fritatta
Blend together in a blender.
Spray pie dish with non-stick spray. Pour into a pie dish.
Bake at 350’ for 16 minutes.
Without the protein powder, the dish has a custard texture. If you add in the protein powder, you’ll create a somewhat cake-like fritatta.
Eggs + Protein Powder: 40 g protein, 15.6 g net carbs, 20 g fat, 420 calories
Eggs only: 19 g protein, 8.6 g net carbs, 17.2 g fat, 280 calories
