Breakfast is by far my favorite meal because it really sets the pace for the rest of my day. If my morning is kicked off with plenty of veggies and protein I feel like I can do anything.
I wasn't a morning person for the longest time until I got into a routine of eating breakfast. I realized that the only thing standing in my way of a productive morning, free from the groggy haze that lingers over most of us in the early hours of the day is to eat a warm, delicious meal!
Breakfast time has helped stabilize my metabolism and gives me energy that I've never had before. I find that it's extremely important to eat foods that aren't full of refined sugars, like many breakfast cereals and pastries often have. These foods will spike your blood sugar dramatically giving you a quick wake up, but will soon fade and leave you with a foggy feeling in no time. If you want to feel great in the morning, take a little extra time for yourself and eat breakfast!
Many people tell me that they don't have an appetite in the morning and wait until it's way past noon to even begin to think about eating. If you are someone who feels the same, my advice is to start with small meals and work your way up. Once your body gets used to having a real meal in the morning as opposed to 3 cups of coffee and a power bar, it will crave more nutrients upon waking and you will soon be in full breakfast swing!
A frittata is an excellent choice to make for a delicious breakfast. It is a baked egg dish with various ingredients used as filling. It is very similar to a quiche only without the crust. The recipe below is easy and can last you several days if you double the ingredients. Any left overs can be reheated for the next morning, and a slice of frittata is also great cold if you are on the go. All of the vegetables I've used are abundantly grown in the winter and make for an outstanding flavor combination! Make it on the weekend or your days off when you have a bit more time to devote to your frittata, as the beets can take up to an hour to boil until tender.
Prep and cook time: 1 hour 30 minutes
Serves 2-4
Ingredients:
- 1 medium or 2 small beets, any type or color is fine
- 1 small-medium fennel bulb
- 1 small-medium leek
- 3 garlic cloves, minced
- 2 oz. chevre goat cheese
- 6 eggs
- 1/4 cup goat milk (or any milk or cream that you desire)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- Plain yogurt, black pepper, paprika, and fennel tops for garnish
Preheat your oven to 375 degrees.
Place your beet in a small pot and cover with water. Bring to a boil and cook for 45 minutes to an hour or until soft enough to easily stick a fork in.
While waiting for the beet to cook, cut the fennel bulb width-wise and coarsely chop. Leave the tops for garnish.
Do the same with the leek but slice the entire leek, green parts and all. Make sure you rinse it thoroughly because dirt can often get stuck in between the leaves at the top. Many people only use the white part of this vegetable, but the green part is just as edible and brings a nice color to the dish.
Add one tablespoon olive oil to a medium pan and saute the fennel and leek over medium heat, about 5 minutes.
Once the beet is fully cooked, remove from stove top and place it in a bowl. Transfer to the sink and run cold water over the beet while you remove the skin. Skin will easily slip off by rubbing your fingers over the beet, leaving you with a more colorful and tasty layer underneath.
Once the skin is removed, cut the been into thin, one inch slices.
Take your baking pan and grease with one tablespoon olive oil. I like to use a cast iron skillet, but any medium baking dish that you have available will work just fine. Layer in the sauteed fennel and leeks, sliced beets and minced garlic. Crumble the goat cheese on top.
Crack eggs into a separate bowl. Add goat milk and salt. Whisk until thoroughly mixed together.
Pour the egg mixture over the ingredients in the baking dish.
Place into your preheated oven and bake at 375 degrees for about 25 minutes. Frittata is done once the egg mixture is firm and slightly browned on top.
Garnish with plain yogurt, fennel tops, black pepper and paprika. Serve immediately.
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