The frittata

Some folks can power through the morning until lunch, fueled on a few cups of coffee and maybe a banana.

Unfortunately, I am not one of those people! I've always needed to eat soon after waking up.

I used to rotate between oatmeal, toast with cottage cheese, or a breakfast sandwich. But a few years ago, I made some big changes to my eating as part of a personal training program (more here). One of the most important habits I picked up was to include protein and greens as part of my breakfast routine.

Now my go-to breakfast is a scramble of eggs and spinach, topped with avocado and hot sauce. If I'm feeling like carbs I might wrap it in a whole wheat tortilla, add toast or potatoes, or enjoy it with a side of oatmeal. But the eggs are essential for my energy level through the morning. Protein is not negotiable any more!

Then....I had a fourth baby and realized that a hot breakfast might not be possible every day. That is, if I want my to send my kids off to school on time, fed, clothed, and not looking like total ragamuffins.

Enter: the frittata!

This recipe has been a lifesaver since Russell Jr. arrived. I make it ahead on Sunday afternoon and refrigerate the whole thing, so on busy weekday mornings I can grab a slice and get my protein without having to dirty another pan. This leaves me more time to cuddle the baby, actually get dressed, and argue with the girls about whether or not I can brush the knots out of their hair. Awesome.

I hope you try this and find it helpful too!

Today I added crumbled  feta  and a few dollops of  tomato-basil spread . 

Today I added crumbled feta and a few dollops of tomato-basil spread

The frittata

Note: This is a good basic version to begin with. By all means, add in veggies, cheese, or breakfast meat to your liking!

Serves: 4-6


1 T. butter or olive oil
1 shallot or ½ small onion, sliced thin
1 small bunch lacinato (Tuscan) kale, stems removed and leaves chopped
10 large eggs
kosher salt and pepper

Optional toppings:
bell peppers, tomatoes, broccoli, leftover roasted veg
cooked bacon, sausage, or ground turkey
cooked quinoa


1. Preheat oven to 325 degrees F. Heat oil in a cast-iron skillet (or oven-proof skillet) over medium heat. Add sliced shallots and cook until softened, 1-2 minutes. Add chopped kale, season with kosher salt, and sauté for 1-2 minutes more while you prepare the eggs.

2. Beat eggs in a medium bowl. Season with 1/4 t. salt and pepper.

3. Pour eggs on top of sautéed kale and shallots. Now is the time to add in cheese, meat, or other toppings, if desired. Reduce heat to medium-low and let cook until the eggs begin to set around the edges of the skillet, about 2 to 3 minutes.

4. Bake frittata in 325 degree oven until set all the way through, 15-20 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature. Top with avocado and hot sauce! Refrigerate leftovers in an airtight container and enjoy within 3-4 days.