Taylored Nutrition, LLC

View Original

Summer Frittata

Taylor Fisher

One of the most common requests I get from my young athletes and families is around good breakfast and snack ideas that are fueling and nutritious.  “What is something that can be quickly heated up before walking out the door?  What can I put in my gym bag or backpack to eat on my way from practice to class?  What is a good protein food I can include in my recovery meal or snack???”


Well, I’m excited to say that this recipe is an answer to all of these questions!  The beginnings of this recipe started when I was looking for a savory egg dish recipe for a brunch I was hosting.  I made it then and have recreated it three more times since, making little switches and swaps here and there until finally landing on this final recipe that I’m sharing with you today.  I love this dish and so do my family and friends (thank you to those who have eaten this all four times!).  It is super simple to throw together, incorporates a couple of veggies and you can store leftovers in the fridge to pull out and enjoy throughout the week!


If you’re looking for an easy vegetarian egg dish, this is for you!  It’s delicious the first time out of the oven but just as good on day 2, 3 and 4!  I hope this answers some of your “what am I going to do for breakfast this week?” needs!


Happy Fueling!

Taylor

Summer Frittata

Makes 9 to 12 squares

INGREDIENTS:

  • 12 whole eggs

  • 1/2 cup 1% milk

  • 1/3 cup grated zucchini (about 1/4 of a large zucchini)

  • 1/3 cup chopped jarred roasted red peppers

  • At least 2 large springs of fresh thyme (I LOVE fresh thyme and think it only makes everything better so don’t worry if you do more than 2 springs. It’s gunna be great!)

  • 1/2 cup of shredded mozzarella cheese

  • 1/4 cup crumbled feta cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup crumbled goat cheese

DIRECTIONS:

  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a large bowl, whisk together the whole eggs, milk, zucchini, red peppers, thyme, mozzarella, feta, salt and pepper.

  3. Line a 9x9 baking dish with parchment paper and pour the egg mixture into the lined dish.

  4. Bake in the preheated oven for 30 to 40 minutes until the top puffs up and begins to brown.

  5. Allow to cool a few minutes before cutting into squares.

  6. Frittata can be enjoyed hot or at room temp!

Serve It Again!

Any leftover squares can be stored in an airtight container in the refrigerator for up to a week. You can reheat these and serve with fruit/toast/muffins/etc., add to two toasted english muffins for an easy breakfast sandwich, or eat cold out of the fridge!