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…)
- 12 pastured eggs (in Canada, they call them “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
- Preheat the oven to 375F
- Beat the eggs, coconut milk, salt, and pepper in a large mixing bowl
- Warm an 8 inch oven-safe cast iron skillet and add butter and half the box of spinach
- Cook the spinach just long enough to wilt, then add to eggs, repeat with the other half
- Turn off the stove and add a bit more butter to the skillet, enough to grease bottom and sides
- Pour egg and spinach mixture into the skillet
- Lay the halved tomatoes and pads of cheese along the top of the mixture
- 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).
- 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.
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