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Mexican-inspired Frittata
Savory Breakfasts are totally my thing. I feel super satisfied and energized afterward. For some reason I’ve noticed if I start my day with a sweet breakfast, I’ll crave more sweets that day and often just want to take a nap after eating. Have you ever noticed something similar?
This one is extra perfect thanks to the high protein, complex carbohydrates (energy!), and the fabulous Mexican-inspired flavors happening here 😋
High protein first thing in the morning helps me to feel better and have fewer cravings all day long.
Depending on what you have in your fridge to use up, consider adding in a sprinkle of cooked & crumbled sausage, bacon, ham, or even chopped nitrate-free pepperoni. The combinations are endless!
I’ll often use 1 or 2 whole eggs plus a bunch of egg whites (instead of just whole eggs) to boost my protein. Use this recipe as a base to support YOUR own personal goals and nutritional needs.
Make it your own!
Add whatever veggies you have on hand! Diced peppers would be awesome too! I’d even top this with freshly chopped tomatoes, pico, or sliced avocado if I had it!
🧀Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself…. or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
4 servings
Ingredients:
- 1 Tbsp avocado oil, olive oil, or ghee
- 1 medium onion, diced
- 1 medium zucchini or yellow summer squash, chopped
- 1 cup cooked quinoa or brown rice
- 1 x 15 oz can black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp paprika
- 5 large eggs, lightly beaten
- ¼ cup plain Greek yogurt or plain coconut yogurt
- sea salt and ground black pepper
- 1 cup shredded cheese
Topping Ideas:
- chopped fresh tomatoes
- thin sliced red onion
- chopped fresh cilantro
- fresh pico
- sliced avocado
- sliced jalapeños
Instructions:
Preheat your oven to 375 degrees f.
Heat the oil in a large oven-safe skillet over medium heat.
Saute the onion and zucchini for 4 minutes.
Stir in the cooked quinoa or brown rice, black beans, cumin, and paprika. Cook for 3-4 minutes, stirring occasionally.
Meanwhile, in a mixing bowl, whisk the eggs really well with the yogurt and a pinch of sea salt and pepper.
Pour your egg mixture over the sauteed veggies and beans. Gently stir for a few seconds with a spatula.
Reduce the heat to a low and sprinkle with the cheese.
Transfer the entire skillet to your preheated oven and bake until the eggs are set and the cheese is melted, just a minute or two so keep an eye on it.
Garnish with your favorite toppings and serve while hot.
Enjoy!
❤️Rachel
Ingredients
- 1 Tbsp avocado oil, olive oil, or ghee
- 1 medium onion, diced
- 1 medium zucchini or yellow summer squash, chopped
- 1 cup cooked quinoa or brown rice
- 1 x 15 oz can black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp paprika
- 5 large eggs, lightly beaten
- ¼ cup plain Greek yogurt or plain coconut yogurt
- sea salt and ground black pepper
- 1 cup shredded cheese
Topping Ideas:
- chopped fresh tomatoes
- thin sliced red onion
- chopped fresh cilantro
- fresh pico
- sliced avocado
- sliced jalapeños
Instructions
- Preheat your oven to 375 degrees f.
- Heat the oil in a large oven-safe skillet over medium heat.
- Saute the onion and zucchini for 4 minutes.
- Stir in the cooked quinoa or brown rice, black beans, cumin, and paprika. Cook for 3-4 minutes, stirring occasionally.
- Meanwhile, in a mixing bowl, whisk the eggs really well with the yogurt and a pinch of sea salt and pepper.
- Pour your egg mixture over the sauteed veggies and beans. Gently stir for a few seconds with a spatula.
- Reduce the heat to a low and sprinkle with the cheese.
- Transfer the entire skillet to your preheated oven and bake until the eggs are set and the cheese is melted, just a minute or two so keep an eye on it.
- Garnish with your favorite toppings and serve while hot.
- Enjoy!
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