An easy breakfast, loaded with protein, that can be prepped ahead for a to-go breakfast or lunch.
Extra virgin olive oil
3 medium shallot(s)
(florets and stalks chopped finely)
6 medium egg
(preferably organic and free range)
1/2 can (10oz)
Artichoke hearts, canned
4 green onion (stem)
Green onion, scallion, ramp
Goat cheese, soft
Preheat your oven and set it to “Broil” at 500 degrees F.
In a skillet over medium-high heat, add olive oil and sauté minced garlic and shallots for 1-2 mins. Season sea salt and pepper.
Add broccoli, stir, and let cook for another 4-5 mins until soft.
Next, stir in spinach until wilted.
While veggies are cooking whisk eggs, parsley, and chives, in a mixing bowl, until fully incorporated.
On the stovetop, pour whisked eggs evenly over the vegetable mixture.
Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
Reduce stovetop heat to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes.
Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes.
Remove from oven, sprinkle with fresh cracked pepper and let the frittata stand for 2 minutes.
Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate to cut into slices.
Garnish with green onion, crumbled goat cheese, and Sriracha (optional)! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!
You can use a variety of veggies including mushrooms, green beans, cauliflower, and bell peppers.
This dish makes a great lunch with a side salad or 1/4 avocado per serving.
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium, and zinc.