Before my pregnancy I didn’t really eat breakfast. I would eat brunch on the weekends, but generally I’d add a little cream and collagen to my coffee and I was good until lunch. I also wasn’t much of a snacker. But this has changed dramatically during pregnancy (give me all the snacks please). I now have to eat breakfast and snack every 2 hours or else I get super hangry and my growing baby girl screams at me. This frittata recipe is a healthy, easy way to meal prep breakfast for the week.

It can actually be quite inconvenient to require such frequent eating. A lot more meal planning, packed snacks and a higher grocery bill than before. But I guess this is just readying me for motherhood, so in that case I’m ok with it.

While I would happily eat cinnamon rolls and pancakes for breakfast everyday, I’ve been really trying to consciously eat healthy and fuel mine and my baby’s body with high nutrient foods. Eggs are sooooo healthy, and add some preservative/nitrate free sausage for extra protein and veggies and it’s like a super breakfast! This super breakfast frittata recipe just happens to taste amazing as well. I made it for Easter brunch recently, doubled the batch and had breakfast ready to go for the rest of the week, which made both me and baby girl happy.

Enjoy!

Recipe

• Serves: 6-8
• Time: 45 minutes

Ingredients

• 1/2 pound breakfast sausage (recommend Swaggerty’s All Natural Mild)
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup mushrooms, chopped (recommend cremini or baby bella)
• 1 large kale leaf, chopped into small pieces
• 8 eggs
• 1/2 cup + 1/8 cup heavy cream
• 1 1/2 cups sharp white cheddar cheese, shredded
• 1/2 tsp paprika
• salt & pepper to taste

Directions

1. Heat oven to 325°F
2. Cook sausage in medium cast iron skillet on low-medium heat until cooked through.
3. Add onion, pepper, mushrooms and kale to sausage and sauté until soft (approximately 5 minutes). Shake skillet so the mixture is evenly spread on the bottom
4. In a large mixing bowl combine eggs, heavy cream, paprika, salt and pepper and whisk well until one homogenous light yellow color. I like to use my stand mixer for this (low speed for 3-4 minutes).
5. Pour egg mixture over sausage/veggies still in cast iron skillet.
6. Sprinkle cheese evenly over the top of the egg mixture.
7. Carefully transfer the cast iron skillet to the oven and cook for 20-30 minutes, until lightly browned and a fork comes out clean.
8. Let cool 10 minutes then serve
9. Enjoy!

Tips & Tricks

• feel free to substitute sharp white cheddar for any cheese you’d prefer.
• I mentioned it before but this recipe can easily be doubled and works perfectly for meal prepping.
• This is a cheap, easy, healthy way to feed a crowd! And it seems a little fancier than it really is, your guests are sure to be pleased.
• You could get creative here and add/take away any veggies or other ingredients you wish.
• Garnish with fresh parsley for a pretty and yummy finish.

For a fancy weekend brunch, these heavenly blueberry lemon pancakes are a sweet compliment to this savory frittata.