For one week this month, I am partnering with Drew Parisi Nutrition for her Breakfast Club challenge. The idea of The Breakfast Club is to challenge everyone to eat the most important meal of the day, every day.
As my schedule gets busier and busier (and Mark and I are rarely home), it gets harder and harder for me to eat breakfast. So in agreeing to partner with Drew, I definitely challenged myself. The solution I came up with for this challenge, was to either have a handful of breakfast ideas that come together quickly, or a something that I could make ahead and would keep in the refrigerator for several days.
These frittatas fulfill the latter of the two options. They are protein packed, decadent-tasting (I can’t believe that these are actually healthy!), filling, perfection. The frittatas keep for several days in a sealed container in the refrigerator. So you can just heat up one or two in the morning, grab a napkin, and you’re set. Gourmet deliciousness on the go. Challenge accepted and conquered.
If you are interested in keeping up to date with my host week of The Breakfast Club, make sure to follow me on instagram!
Makes 12 frittatas
1 medium sweet potato, peeled and cut into 1 inch pieces
1 sweet onion, finely chopped
2/3 cup quinoa, cooked
1/2 bunch of curly kale, ribs removed, leaves chopped into 1 inch pieces
2 Tbsp chives, minced (plus a little extra for garnish)
1 Tbsp dijon mustard
1 tsp apple cider vinegar
1/2 cup sheep’s milk feta, crumbled
to taste - salt, pepper, & red chili flakes
Preheat oven to 350°F.
Place cut sweet potato in a microwavable bowl with 1/2 cup water, and cover. Microwave for 5 minutes on high. Drain, and set aside to cool.
Prepare kale, and set aside. In a medium frying pan on high heat, melt a knob of coconut oil. Add chopped sweet onion and caramelize, stirring constantly. When caramelization is complete, add the kale to the pan. Stir constantly until the kale is bright green and fully wilted. Add the quinoa to the pan, and stir to warm through. When quinoa is warm, add the sweet potato, turn off the heat and allow everything to cool (do not add the vegetables to the eggs while hot, or they will cook them).
While the vegetable-quinoa mixture is cooling, whisk together the eggs, dijon, and apple cider vinegar. Add salt, pepper, and chili flakes to your preference. Gently, stir in the cooled vegetables.
Oil the muffin pan, and divide the egg mixture evenly amongst the cups, with a little room to spare at the top of each cup (I used a scant 1/4 cup of egg mixture per cup, but this could vary depending on the size of your muffin pan’s cups, and the size of your eggs). Sprinkle crumbled feta on the top of each cup. Bake for 18-25 minutes, until the center is just slightly underdone. The frittatas will finish cooking as they rest. Make sure to wait at least 10 minutes before removing the frittatas (this part is really hard, because they look and smell so delicious). Top with minced chives (and possibly your favorite hot sauce, or crème fraîche if you’re into that). Enjoy!