Frittatas are a breakfast staple in our house. If we are home on the weekends and not on our way to the ski hill I take the extra few minutes to whip up a frittata. We eat them so often that my two year old daughter calls a frittata 'eggs-tata'.
This mexican version of a frittata has become our new family favourite. It is packed full of flavour and pairs perfectly with avocado toast!
Feel free to add canned corn, or black beans to add a bit more fibre and mexican flair to this recipe.
Not only are these mini quiches super easy to whip up and pack for lunches, the greek flavours are the perfect blend of oregano, kalamata olives and feta with a ton of nutritional value from the peppers and kale.
My Grandma used to make a frittata for breakfast when I would sleep over at her house as a little girl. My memories of her version of this crustless quiche dish are that it was wholesome and full of veggies […]
I love eggs for breakfast, especially when they are of the savoury variety rather than sweet as in french toast or waffles. You know I love protein pancakes, but I obviously don't make them super sweet either. This scramble is a fabulous way to start off your day.....