Weekend Breakfast Goals
From social brunches, to pre-ride/race meals to just taking the morning easy and having time to prepare something good... Weekends are all about breakfasts.
During the week, most of us are scrambling to go go go and morning meals are simple, more rushed or prepared in advance, ready to consume on the move. Admittedly, most of my recipes for breakfast are either overnight oats, smoothies, juices, or bars. So this morning, as I took the extra time to prepare a larger (but still balanced + healthful) meal, I knew it had to be shared...
Weekend Breakfast Goals + Carrot Frittata
Spending extra time on your morning meal does not meal making a super large, or indulgent meal: you should still focus on balance, quality, and portion.
Carrot + Sun Dried Tomato Frittata:
+ 8 Eggs (pasture raised) **Room Temp
+ 1/2 cup Whole Milk (organic, always!) **Room Temp
+ 1/4 cup Sun Dried Tomatoes, chopped
+ 1 tbsp Sunflower Oil
+ 3 Carrots, shredded
+ 1/2 cup Swiss Cheese, shredded (or chz of choice)
+ 1/4 cup Pine Nuts
+ 1/2 tsp Sea Salt
+ 1/2 tsp Fennel Seeds
+ 1/2 tsp Cracked Black Pepper
Preheat oven to 350. Lightly grease a quiche or other baking pan.
In a blender, pulse together the pine nuts, fennel, salt, pepper, tomato and oil until chunky. Heat a skillet on medium and sauté the carrots and sun dried tomato pesto. Add additional pine nuts for texture if desired. Cook ~3 minutes until the carrots are just softening. Side aside and let cool. Whisk together the milk and eggs. When the carrot mixture is cooled, stir it and the cheese into the egg mixture. Pour in the prepared pan and bake ~35 minutes until golden.
Make it extra special:
This is a great dish to slice up and place into tupperware for the week so you can just heat and go!
To create a balanced meal, Serve a slice of the egg dish with salad greens, crumbled baked uncured bacon, a small scoop of sprouted brown rice, and a small glass of OJ or half a grapefruit (as pictured above)!