Monthly Archives: May 2013

Vegetable Frittata with Cinnamon Blueberry Oats

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Vegetable Frittata and Cinnamon Blueberry Oats

Vegetable Frittata and Cinnamon Blueberry Oats

Are you in rut for your breakfast choices? Hopefully that doesn’t stop you from enjoying a meal full of protein, fiber, veggies, fruit, protein, and FLAVOR! Eating a good breakfast can help you start your day and wake up your metabolism. You can choose just the oats or just the frittata or enjoy both together.
For this frittata, in an oven-proof pan, saute baby leeks, garlic, and red peppers in a dash of olive oil. When they are nearly tender (about 5 minutes), add a bit of chopped kale and parsley. Cook for a couple more minutes. Pour 6 beaten eggs over the top and cook over low heat until egg is nearly set. Sprinkle with shredded parmesan and pop the pan under the broiler for a couple of minutes to set the egg. Remove from oven and slice into 6 portions.
These steel-cut oats were simmered with cinnamon sticks while cooking and didn’t require any sugar, though I do have one child who still added brown sugar to hers. We’ll work on that.
And of course, served with warm lemon water, because my morning might not be the same without it.

 

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