“Sometimes I’ve believed in as many as 6 impossible things before breakfast.” ~ Lewis Carroll

I love this quote. But sometimes, for me, breakfast itself is the “impossible” thing. It’s so easy to skip, sometimes hard to get right, and I know it can make or break my day.

Although I’m very interested in my health, I’m also a busy gal. Which is a catch-22, because a great breakfast makes the busy day more productive, but the time factor means I sometimes skip or have something less than ideal.

So I created this recipe which includes absolutely everything my body needs in the morning: protein, complex carbs, and good fats. And I can make it in advance to save loads of time and eliminate my excuses.

Plus, it’s so easy and luxurious, I feel like I’m eating from a café every day!

Balanced Breakfast Fritatta

Ingredients 

12 eggs (organic or free range)

175gm organic goat’s or sheep’s fetta, cubed

Half large sweet potato, cubed and steamed

Two handfuls spinach or kale, chopped

Handful chopped mushrooms

2 spring onion / shallots, chopped rough

Sunflower / other seeds

1 tsp powdered vegetable stock

2 tbsp coconut oil

Method

Preset oven to 175 degrees Celsius / 350 Farenheit

Line a 20cmx20cm baking tray with baking paper

Crack all eggs into large bowl, add 2 tbsp water and mix gently

Mix in powdered stock

Add all other ingredients (add more eggs if not cohesive enough)

Pour into lined baking tray

Bake for 45 minutes – 1 hour, depending on oven and density of frittata

Cut into 6 pieces, eat some immediately (best!) and then allow the remainder to cool. Store in a (preferably) glass container in the fridge. This will feed two people for 3-4 days.

I reheat mine in a frypan or sandwich press while drinking my morning honey lemon water or getting ready so it doesn’t slow me down. Can be eaten hot or cold.

It’s a great meal to take with you when running late too. Enjoy!

Relephant read: 

How To Not Miss Meat This “Meat Free Week.”

Good Morning Sunshine: 5 Yummy Vegan Breakfast Ideas.

Author: Crystal Davis

Editor: Emily Bartran

Photo: flippinyank/Flickr

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