Rainbow Frittata – Easy Breakfast that Keeps in the Fridge

rainbow frittata

I love a good frittata. They’re easy to make, they leave room for creativity, and they keep well in the fridge so you can have a ready-made breakfast waiting for you on weekdays. Playing with the endless possibilities that come with baking eggs in the oven has unleashed some epic Sunday morning breakfasts in my house lately. I almost feel silly for ever paying a restaurant to make me a frittata.

I’ve recently confirmed that you can put basically anything in a frittata and it will be delicious. In fact, there’s a podcast about this very topic over at Table to Farm, a short podcast that’s been entertaining and educating me lately. In their frittata episode, they even suggest throwing leftover mac and cheese into the mix. Great idea! (sadly, I just noticed that Table to Farm is a year old and they haven’t made any new episodes. Boo.)

This particular gem covers the colors in the rainbow pretty well, because I was able to find a bright orange cauliflower at the market this week. It’s gorgeous!

orangecauliflower

I also used pastured eggs from my in-laws’ neighbors (they have 24 chickens!), and some of those egg shells were blue — maybe it’s a stretch to say that this frittata actually includes the color blue, but I’m counting it for the sake of the name Rainbow Frittata.

The beet greens have red stems and purple leaves, the kale is green, and the egg yolks are electric yellow (find out why the yolks were so vibrant in these pasture eggs).rainbow frittata

Rainbow Frittata:

Ingredients:

  • 10 pasture eggs
  • 1/2 cup coconut milk
  • orange cauliflower (or regular if you can’t find orange) — chop up as much as you like!
  • beet greens (chard works great too)
  • kale
  • lemon pepper
  • season salt
  • garlic powder
  • EVO or coconut oil
  • feta cheese (I used goat feta)
  • salt and pepper to taste

 Directions:

  1. Preheat oven to 450 degrees
  2. Chop cauliflower into small pieces
  3. De-vein the kale and chop all greens
  4. Lightly saute for 8 to 10 minutes in a bit of EVO or coconut oil
  5. Whisk the eggs and coconut milk until uniform and pour over veggies
  6. Add in the feta
  7. Bake for at least 20 minutes, might take longer, depending on your oven — you’ll know it’s done when a fork comes out clean from the middle
  8. Let rest for 5 minutes before serving
  9. Slice and serve1rainbowfrittatabitecwb

 

About 

I'm a wellness professional with a Master's in Integrative Health, passionate about spreading health, happiness and personal fulfillment to as many people as possible. I have a professional background in health and wellness, dietary supplements, and nutrition, and embark every day to live a well, balanced, happy life. In being true to myself and what I seek in life, I hope to inspire others to do the same, to cultivate wellbeing in their own lives.

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