Breakfast on-the-go: Easy Veggie Frittata Recipe

About mid-trip during our vacation to Canada, we had access to a kitchen. After almost 5 days of not cooking, I was excited to make food for my husband and myself. We’d climbed hard that afternoon, and after getting off my last route for the day, I wasn’t sure I’d even be able to stand up and hold a spatula, but by the time we picked out or feast at the grocery store, I had regained some steam and was ready to cook!

Dinner was delicious, but I hadn’t quite filled the 4-day cooking void, so I decided to make breakfast for the rest of the week too!

Enter, delicious frittata!


With climbing on the agenda for the remainder of our trip, I wanted to make breakfast as streamline as possible so that we could get out the door quickly each morning. I decided that a veggie-filled frittata would do the trick nicely. This one, as with most of my cooking, does not require any measuring — perfect if you’re in someone else’s kitchen and can’t find anything, or simply don’t want to dirty a bunch of measuring spoons and cups (the case for me basically all the time).

I love a good frittata, because it involves a bowl and a skillet and that’s it. We cut it into 6 pieces to last for three mornings, one for each of us. It was so good and so filling that we ended up eating lunch at around 3pm each day. (It also helped that we were climbing all day, which is WAY more exciting than sitting at a desk. Have you ever noticed how much hungrier you are at your desk than when you’re out and about? I suppose that’s fodder for another post one day…)

Easy Veggie Frittata


  • 12 pastured eggs (in Canada, they call them VeggieFrittata3“free-run”)
  • 1/2 can of full-fat coconut milk (affiliate link)
  • 1 small box of baby spinach — not the big giant box, the one that gives you about 2 salads’ worth
  • Butter (affiliate link) – coconut oil works too
  • Cherry tomatoes, halved (I used a box with a variety of colors which made the finished product very pretty) — use however many you want in your frittata. I used 6.
  • Kerrygold Dubliner cheese (or your favorite white cheese) — slice into thin pads, again, as much as you want. I cut enough to loosely cover the top of the frittata.
  • Salt and pepper to taste
  1. Preheat the oven to 375F
  2. Beat the eggs, coconut milk, salt, and pepper in a large mixing bowl
  3. Warm an 8 inch oven-safe cast iron skillet and add butter and half the box of spinach
  4. Cook the spinach just long enough to wilt, then add to eggs, repeat with the other half
  5. Turn off the stove and add a bit more butter to the skillet, enough to grease bottom and sides
  6. Pour egg and spinach mixture into the skillet
  7.  Lay the halved tomatoes and pads of cheese along the top of the mixture
  8. Bake at 375F for 15 to 20 minutes. It’s done when the middle is cooked through and the top is golden brown (you can use a fork to test the middle, or just press down with your finger to feel that it’s firm).
  9. It should pop right out of the skillet and onto a plate in case you don’t want to leave your skillet in the fridge all week.

easy veggie frittata


FTC DISCLOSURE: This post contains affiliate links, which means I may receive monetary compensation if you click and purchase it. I only link to products that I USE and LOVE. All opinions are my own.

Sprouted Gluten-Free French Toast

gluten-free french toast1I’d say that I bother with making french toast about 3 times a year. It’s really not much of a bother really, but because as a kid I ate every bite covered in Aunt Jamima’s syrup and powdered sugar, I think I’ve had a mental block against it. For the longest time, I couldn’t help but think of french toast as a decadent, terrible-for-you refined sugar bomb not suitable for anything but dessert. Until now!

This sprouted gluten-free french toast recipe is different. It’s a breakfast you can feel good about, because you don’t collapse into a diabetic coma immediately after eating it or feel hungry 20 minutes later. My version of french toast uses sprouted, gluten-free bread (you can order it here), pastured eggs and grass fed butter (or extra virgin coconut oil), coconut milk (so it can be made totally dairy-free), and spices that are jam-packed with antioxidants and also help regulate your blood sugar.

Sink your teeth into this one. I love to make it on a weekend morning before a big day of yard work. It keeps me full until it’s time for a late lunch break at my favorite spot down the road (which also happens to serve margaritas…)

And speaking of yard work, we’re almost completely finished with our front yard remodel! The main lawn has been transformed into some beautiful flag stone raised beds and river rock, and now all we have to do is finish up the new succulent garden (and get rid of a LOT of dirt). Can’t wait to share it when it’s totally complete!

gluten-free french

Sprouted Gluten-Free French Toast


  • 6-8 pieces sprouted g/f bread (like this)
  • 3 pastured eggs
  • 1 cup coconut milk (my favorite – affiliate link)
  • 1 tbs maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground coriander
  • /4 tsp REAL salt
  • grass fed butter, ghee, or coconut oil for the pan (affiilate links)


  1. Slice the bread to your desired thickness (I go with thin so I can soak more batter into every slice. This bread is also pretty dense, so you’ll have better luck soaking in the eggy goodness with thinner pieces.
  2. Whisk all ingredients (except bread and butter) in a medium mixing bowl.
  3. Soak your bread thoroughly — maybe even leave the slices in the batter for a minute or more to make sure it soaks all the way through.
  4. Heat your large skillet enough to melt the butter but don’t scorch it. If you have a safe non-stick skillet, use that. If you don’t, use cast iron or stainless steel.
  5. Throw on as many slices as will fit in your pan. The loaf of bread I use is pretty small, so in my large skillet, I can fit 8 pieces at a time.
  6. Depending on how many slices you are planning to make, be very liberal with the batter on the pan. My strategy is to get them all made in one batch, pouring the extra batter in with all the bread to make very eggy french toast. It’s delicious.
  7. Let sit on each side for a minute or two, depending on your stove, and flip when the egg starts to cook.
  8. Your gluten-free french toast is done when you can stick a fork in the center of each piece and no liquid comes up.

gluten-free french toast cwb2 gluten-free french toast2

FTC DISCLOSURE: This post contains an affiliate link, which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.

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!


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:


  • 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


  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


[INFOGRAPHIC] What Are You Missing Eating Factory-Farmed Eggs?

Eggs have endured years of controversy. Demonized for their cholesterol and saturated fat content, eggs (especially yolks) have been stricken from the diets of heart patients and diabetes patients for decades. Despite shaky evidence (at best) that dietary cholesterol and saturated fat lead to heart disease or weight gain, this treatment of eggs has become the convention in the biomedical world.

The truth is that the egg is a magical, wonderful, complete food. It’s a great source of important nutrients that should be part of any healthy diet including omega 3s, fat-soluble vitamins, and antioxidants. In fact, cholesterol and saturated fat should ALSO be part of any healthy diet, contrary to popular belief, as they are vital for proper brain function, hormone production, and cellular integrity.

Unfortunately there’s a catch.

Not all eggs are created equal. Some eggs are far superior to others in the density of the nutrients I just listed, while the inferior eggs are laid by mistreated, debeaked hens who are literally fed insecticides to mitigate their atrocious living conditions (insecticides that surely end up in your grocers’ conventional egg cartons).

The Pastured Egg

You may have noticed a new category of eggs gracing the shelves of your local market — the pastured egg. Chickens laying eggs on pasture are not just free to roam inside a crowded barn with dirt floors (cage-free); they’re free to bask in the sun, scratch at the dirt to find grubs, eat green plants, and walk away from their own excrement at their will. They are not debeaked, fed antibiotics or insecticides, forced into ridiculously tight quarters, or denied sunlight (vital for vitamin D production in the eggs). Eggs laid by chickens on pasture are several times more potent in nutrients than their factory-farmed counterparts, because they are living the lives a chicken is meant to lead, eating the foods a chicken is meant to eat.

Take Charge

Knowing where your food comes from is a major step in taking charge of your health. Too often we’re so far removed from food production that when we get to the market, we let only the price tags guide us. I encourage you to stop and think about the practices employed to get food on your table each day — especially animal products — and to use THAT as your guide instead. At the end of the day, the slightly higher price will right itself 20-fold in the form of less doctor’s visits and a reduction in chronic diseases that require expensive maintenance.

Check out this infographic to find out how these delectable bright orange-yolked eggs measure up to their factory-farmed counterparts. You might be surprised at what you learn. (click on the infographic to open it in a new window)

Be sure to check back next week for an awesome frittata recipe that features pastured eggs from backyard chickens in Santa Rosa!

pastured eggs

Typically you can find pasture eggs at farmers’ markets, but it’s also a good idea to make friends with someone who raises chickens in their backyard, find a local farmer who raises chickens (easy to find on the side of the road in many parts of rural California), or order them from a farm like this one. When I buy eggs at the store, I look for Vital Farms eggs — here’s a great map tool to help you find Vital Farms eggs near you.

Have you seen pastured eggs at your local grocery store? If not, do you know where to find pastured eggs in your area?

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