We have heard it all our lives…Breakfast is the most important meal of the day! Well, it is still true! Eating breakfast helps to start your day off right and literally “break the fast” from sleeping all night. I whipped this breakfast up with left over veggies from the night before and since it is fall, these are the veggies in my fridge! I always encourage vegetables with all meals. Frittatas are a great way to sneak in veggies and use up what you have. It is savory, tasty and of course healthy! You can make ahead of time and use for the week if you are on the go. I hope you enjoy the beautiful colors and taste of fall!
Fall Frittata with Fresh Herbs
1 cup butternut squash, peeled and diced into small cubes
1/2 cup sliced white onion
1 cup Brussels Sprouts, stems removed and quartered
1 tbsp extra virgin olive oil, coconut oil or avocado oil
2 tsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1/2 tsp garlic powder
1 oz goat cheese
1 tsp baking powder
Heat oil in medium sauté pan over medium. Add onion and garlic powder and cook until slightly browned about 5 minutes. Add butternut squash and cover for about 15-20 minutes until soft, stirring occasionally. Add Brussels sprouts, salt and pepper to taste and cover for about 5 minutes until soft. In the meantime, combine eggs in medium bowl with baking soda and whisk until mixed together. Add eggs to veggies and cook, using a spatula to gently lift frittata as it cooks around the edges to allow uncooked egg to seep underneath. Cover and allow to cook undisturbed for approximately 5-7 minutes. When frittata appears to be cooked through, add goat cheese in small clumps and sage on top. Remove from heat and Cover allowing goat cheese to melt about 2-3 minutes. Remove from pan and slip onto serving plate. Enjoy.