But, as much as I enjoy mornings, I have to say that breakfast is usually a struggle. Mainly because I don't want to make 3 separate meals--one for me, one for baby, and one for my 6 year old. And then this amazing thing happened and it happened by accident--I threw together an egg and veggie fritatta and my baby loved it. Devoured it. And not only will eat every morning with me, but he actually wants to.
So what is this "magical" breakfast frittata you ask? Well, for my friends who only cook strictly by a recipe, you will hate me because I have to say I rarely follow recipes to the T. But, nonetheless its easy and delicious and the best part is that I make a big ol 9x13 dish of it and baby and I eat off it all week. Easy Peasy and did I mention...super healthy!!
Pancetta, Sweet Potato, and Broccoli.Ingredients:
2 Sweet potatoes
1 head of broccoli
1 package chopped pancetta (I purchase the chopped pancetta from Trader Joes)
1 TBS coconut oil
1 cup milk of choice (I use almond milk)
salt, pepper, and garlic powder to taste
Preheat oven to 350. Shred 2 sweet potatoes. Saute them in the coconut oil till tender. Season to taste. Brown pancetta. Meanwhile chop and then steam broccoli till tender. In a 9 by 13 pyrex, layer the sweet potatoes, broccoli, and pancetta. Beat the eggs with the milk and season to taste. Pour broccoli over the ingredients in the pan. Bake for 20- 30 minutes.
The best thing about this recipe is that pretty much every ingredient can be substituted to meet your taste. Add Cheese, if you desire. Substitute a different meat or veggie. Add shredded zucchini instead of sweet potato. The choice is yours. I love recipes that are this versatile. I hope you enjoy too!