Start your day off right with a protein-packed frittata full of veggies! This make ahead breakfast option is perfect throughout the week for a quick meal or snack. I hope you all had a fantastic weekend and Easter! I had planned on posting Sunday, but I got caught up in the day and never got around to it. We had brunch in the morning and then went for ice cream in the afternoon for dessert. I made Kyle go for a walk with me since the weather was nice and I needed to work off that sundae I had!
I’ve said before how much I love breakfast food, but never usually eat it during normal breakfast hours. The main reason for that is because I hate cooking as soon as I wake up. I like to welcome the day with a calm few minutes to myself that don’t involve messing up my kitchen. I try really hard to plan a make-ahead option that I can make on Sunday to have throughout the week, but most times I get caught up in other things and forget. That means Kyle is usually the one making breakfast!
When I do remember to make something ahead, it’s usually always a frittata of some kind. This broccoli and spinach version is one of our favorites. It’s so fresh and filling and is perfect topped with some cheddar and salsa. Frittatas are a great option for a make ahead breakfast because you can eat them hot, at room temperature, or cold. You can also do any vegetable combination that you like! It’s one of those recipes that you can “clean out” your fridge with and add whatever veggies, meats, and cheeses you want to use up. We love topping this version with a pineapple mango salsa that we get from Costco – it’s so good! Target’s Archer Farms brand also has a great pineapple peach salsa that works well with this too. This recipe uses 10 eggs, so I cut the frittata into 10 wedges. One is enough for me in the morning along with a piece of fruit. It also makes a great snack when you come home starving and need something to hold you over before dinner!
Frittatas are also perfect for brunch – serve it alongside some breakfast potatoes and fresh fruit (and a mimosa).
No matter how you serve your frittata, it will be fantastic. It’s such a great way to start the day and get some veggies in!
- 1 Tablespoon Light Olive Oil, or butter
- 1 Onion, chopped
- 2 Garlic Cloves, finely minced
- 1 Small-Medium Head Broccoli, cut into florets and steamed
- 3 Cups Baby Spinach
- Kosher Salt & Freshly Ground Black Pepper
- 1 Cup Roasted Red Peppers, thinly sliced
- 10 Eggs
- 2 Tablespoons Milk (I use almond)
- ½ Cup Cheddar Cheese
- Salsa, for serving
- Preheat the oven to 350º.
- Heat the olive oil over medium-high heat in a 10-inch nonstick skillet. Add in the onion and garlic and cook for 1-2 minutes or until soft and fragrant. Add in the broccoli and spinach and season the mixture with salt and pepper. Cook the vegetables until the spinach has wilted. Stir in the roasted red peppers.
- In a large bowl beat the eggs with the milk until well combined and creamy, season with salt and pepper. With the heat on medium-low, pour in the eggs into the skillet and stir.
- Transfer the skillet to the preheated oven and bake the frittata for 20 minutes. Sprinkle the cheese on top and bake for another 5-10 minutes or until the frittata is set and the cheese is melted.
- Cool the frittata for 5 minutes before slicing. Serve with salsa for topping.
Tina Jui | The Worktop says
Yum! These look so delicious! Pinned! !nd will be making these for brunch 🙂
Tina Jui | The Worktop recently posted…Breakfast Spring Rolls To Turn Your Kitchen into the Newest Hippest Fast Food Joint
Kathy @ Olives & Garlic says
Great way to start a day. Such a bright and gorgeous frittata. Yumm
Gayle @ Pumpkin 'N Spice says
Frittatas are my absolute favorite, Keri! I love that they can pretty much double as breakfast, dinner, or anything in between. And I love how this is packed full of veggies. Sounds so delicious!
Gayle @ Pumpkin ‘N Spice recently posted…Spinach and Mushroom Quinoa Bowls
Me too, Gayle! They are just so versatile and easy!
Erin @ Miss Scrambled Egg says
I love having fritattas and quiche for dinner. Adding broccoli and spinach to eggs is the perfect way to get all those greens into your diet. I love this dish!
Erin @ Miss Scrambled Egg recently posted…Gluten-free Fiesta Salsa
Thanks, Erin! It’s definitely a great way to get those greens in – makes them taste so good!
Rachelle @ Beer Girl Cooks says
I love frittatas, Keri! Yours looks great! I’ll take the brunch version with a mimosa please!
Rachelle @ Beer Girl Cooks recently posted…Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce
Me too, Rachelle! Thanks 🙂
Alicia@ eco friendly homemaking says
Oh my goodness this looks so delicious! I want to make it asap!
Alicia@ eco friendly homemaking recently posted…Are You Ready For Spring?
Medha @ Whisk & Shout says
Not only am I a huge fan of broccoli, but also roasted red peppers! Yum 🙂
Medha @ Whisk & Shout recently posted…Life Updates and Cake for Two!
It’s a great combo, Medha! 🙂
Savita @ ChefDeHome says
All I would say is, yum!! I’m sure this frittata tastes delicious as it looks! thanks for sharing, Keri!
Thanks, Savita! 🙂
Christina @ Bake with Christina says
That frittata looks SO amazing and delicious!! 🙂
Christina @ Bake with Christina recently posted…Coconut Vanilla Bean Cupcakes.
Amber @ The Bewitched Baker says
Oh yum, frittata! There’s nothing quite like a hot slice of frittata in the mornings, all that savory deliciousness… yum! Thanks for sharing!
Amber @ The Bewitched Baker recently posted…Homemade Movie Theatre Butter Popcorn
I agree, Amber! Thank you!
Kelley Simmons says
Yum this looks wonderful! I love frittatas! Love all the veggies you packed into it.
Kelley Simmons recently posted…Mexican Salmon Salad
Mariah @ Mariah's Pleasing Plates says
This broccoli frittata is stunning Keri! And topped with salsa! Yum!!!! I made one the other day and it didn’t look half as beautiful as yours…hence why it isn’t up on my blog lol. Pinning this one to add to our weekend breakfast rotation!
It’s funny you say that – I went through about 3 different frittatas before getting one that looked good enough to post. They are difficult to photograph! Oh, and salsa is must for frittatas in our house – no matter what veggie combo I do we always top it with salsa – it’s so good! Thanks Mariah 🙂
Annie @ The Garlic Diaries says
This frittata looks delicious! Breakfast is not my favorite meal of the day for sure, but I do love frittatas! It reminds me of the movie Morning Glory (you should totally see that if you haven’t) ;). Anyway, yours looks so yummy! I love adding broccoli into anything I can – it’s one of my favorite vegetables.
Annie @ The Garlic Diaries recently posted…Peanut Lime Shrimp
I never saw Morning Glory – I will definitely have to check it out! Frittatas are so fun to eat and such a great way to add veggies! I love broccoli too 🙂
Maya @ Treats and Eats says
I love breakfast, but I’m an even bigger fan of breakfast you can make ahead of time! These look really delicious!
Maya @ Treats and Eats recently posted…Salt and Pepper Shrimp
Make ahead breakfasts are how I get through the week, Maya! 😉 Thanks!
Natalie @ Tastes Lovely says
This is my kind of brunch food! I just love frittata’s. Especially since they are gluten free! This brocolli and spinach version is perfection. And I need to keep my eye out for that pineapple mango salsa!
Natalie @ Tastes Lovely recently posted…Lemon Poppy Seed Cookies
Melissa @ Bits of Umami says
Love trying out new frittata recipes and can’t wait to add this one to my rotation 🙂 Looks straight up heavenly.
Melissa @ Bits of Umami recently posted…Cuban Style Picadillo