Veggie Frittata with Goat Cheese

I am off work today, so last night I kept thinking about breakfast.  That’s what I do, I lay in bed at night and think about what I’m going to eat in the morning.  Any way, I decided I wanted to make a frittata.  My wonderful fiance got me lot’s of kitchen stuff for Christmas, including some cast iron skillets.  I love my cast irons and they are great for making frittatas.

You can really do what ever you want with a frittata.  I chose to pack mine full of veggies and top it with a little goat cheese.  I love trying all different cheeses lately, so I thought goat cheese would go well with this.  For the veggies I included spinach, onion, zucchini, sweet potato, and tomato.  This is a really great way to start your day because you are getting protein from the eggs and sweet potato, vitamin C from the tomato, fiber from the zucchini, iron and many nutrients from the spinach.

INGREDIENTS: (Serves 6-8)

1/2 A sweet potato, sliced

1 Small yellow onion, diced

1/2 A zucchini, sliced

1 Small tomato, sliced

1 Cup baby spinach

12 Eggs, beaten

2 Ounces goat cheese, crumbled

S&P, to taste


  1.  Preheat oven to 350 degrees Fahrenheit.
  2.  Oil and heat a 12 inch cast iron skillet.
  3.  Slice and/or dice all veggies, but keep them separated.
  4. Add the sweet potatoes to skillet first.
  5.  When the sweets begin to soften, add the onion.
  6.  When the onion is translucent, add the zucchini.  Keep stirring.
  7. Add the tomatoes when the zucchini begins to soften.
  8.  Reduce heat and begin beating eggs.  Don’t forget to salt and pepper the eggs.
  9.  Add the spinach to the other vegetables and give a light stir.  Don’t let the spinach wilt down too much. Top with the crumbled goat cheese.
  10. Pour the beaten eggs over top. Raise the heat to medium high and allow the bottom to set.  You should not be stirring once the eggs have been added.
  11.  Once the bottom and sides are starting to firm, put the skillet into the oven for about 10 -12 minutes or until the eggs are completely firm and cooked.
  12. Remove from oven and serve hot!

Protein Packed Vegan Brunch Bowl!

What a great and healthy way to start the day after sleeping in!  I absolutely love having brunch and this bowl was so easy and super nutritious.  I decided to make this a vegan brunch because the ingredients in this are all great for getting protein in a vegan diet.  I used a super grain mix of quinoa, millet, and buckwheat, which are strong sources of protein, fiber and iron.  The sweet potato is also a good source of protein, along with fiber and Vitamin A!   I topped this with avocado to add a nice healthy fat to the dish, plus I just want avocado on everything! For all you non-vegans out there, this would also be wonderful with a nice gooey, over easy egg on top, which would add even more protein to this awesome brunch bowl.

Another added bonus to this recipe is that it doesn’t make a lot of dishes, since it is cooked all in one pan!

INGREDIENTS: (serves 4)

1 cup super grain blend

2 cups organic vegetable broth ( I used low sodium)

1 sweet potato, diced

1/2 red onion, diced

3 garlic cloves, minced

1 cup dandelion greens

1 T crushed red pepper

2 avocados, sliced


  1. Bring vegetable broth to a boil in a saute pan.
  2. Add grains and chopped sweet potato.  Lower heat to simmer and cover.
  3. Cook covered 16-20 minutes, stirring occasionally until liquid is absorbed.
  4. Chop up other veggies.
  5. When the liquid is absorbed, lower heat and add in all the other veggies and crushed red pepper.
  6. Stir about 3 minutes until the greens are wilted.
  7. Serve with avocado topping!