Easy Sunday Morning Frittata

Everyone needs a good breakfast on Sunday morning. Whether you’re nursing a hangover, need something to eat with your mimosas or have errands to run, this frittata is a great start to the day.

Frittatas are one of my favorite things to make for breakfast because they are so easy. Most of the time I just throw together whatever combo of veggies I have on hand and throw it in the oven. They are also perfect for breakfast meal prep, make this on a Sunday morning and you can eat the leftovers the rest of the week! I made this one entirely in a cast iron skillet which means less dishes to clean. If you don’t have a cast iron skillet I HIGHLY recommend you get one! It takes a bit of work to season it, but afterwards it is great to cook anything in. For this recipe you can also use a glass baking dish – 9×13, just make sure you grease it well with ghee or coconut oil first.

Here’s the best part about this frittata recipe: you can sub anything for anything (except obviously the eggs. I wouldn’t recommend making a chia “egg” frittata). Don’t have spinach? Use Kale, chard or even arugula. Don’t have mushrooms? Try throwing in some olives or bell peppers. Don’t have sweet potato? Use red potatoes, parsnips or cauliflower. Use it as an easy way to cook up the stray veggies in your fridge before they go bad and you have to throw them away. (you’ll thank me for not having to clean up that unidentifiable veggie slime out of your veggie drawer)

Don’t stress yourself out over the perfect frittata because they are always delicious. The basics are all you need to know. Salt, pepper and garlic should always be included. Because garlic. When serving throw on some avocado or homemade mayo for some healthy fat (and probably some hot sauce). There you have an easy and filling breakfast so you can rock your Sunday!

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Easy Sunday Morning Frittata

This frittata will simplify both Sunday morning breakfast and give you leftovers for the week. A great way to use up excess vegetables in one dish!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 people

Ingredients

• 1/2 medium Yellow onion, diced
• 1 cup sweet potato, shredded
• 1/2 cup mushrooms, sliced
• 2 cups fresh spinach
• 1-2 tablespoons ghee or coconut oil
• 12 eggs, whisked
• 2 teaspoons garlic powder
• 1-2 teaspoon fine sea salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 325. Dice your onions, shred your sweet potato and slice your mushrooms.
2. Heat your cast iron or other skillet on medium high heat. When hot melt your ghee or coconut oil. After oil is melted add your onions and mushrooms. Sprinkle with a couple pinches of salt and stir to cover. Allow to cook for about five minutes.
3. Add the sweet potato and cook for 5-10 minutes or until the sweet potato is soft.
4. While that is cooking crack your eggs into a bowl and whisk. Add the garlic powder, 1 teaspoon of salt and pepper.
5. Add the chopped spinach to your pan and cook until wilted.
6. Add the eggs to the pan if you are using a cast iron, stir to even out the mixture. Cook for 18-20 minutes- until the middle doesn't jiggle.
7. If you are using a glass pan- pour veggies and eggs in together and mix. Cook for 30 minutes or until the middle doesn't jiggle.