The beauty of a frittata is that is a high protein breakfast, includes veggies and can be made ahead of time. It is as good cold as it is warm, so you could grab a piece and eat it in the car on the way to work if necessary.
A small slice also makes a terrific grab-and-go, blood sugar balancing snack.
I love this recipe and make it frequently using whatever I have available. It is so good and freezes nicely!!
Finally made this for dinner tnihgot, with a few alterations, and it is delicious! I don’t eat meat, so I diced up a vegetarian Italian sausage and used that instead of the Canadian bacon. I also added some sauteed mushrooms and a little bit of Parmesan cheese because I was short on cheddar.
This is one of my favorites! Once you make it a couple times and get the hang of it it is super easy to literally use whatever you have on hand. I’ll make it on Sunday and then have a quick meal available through the week – breakfast, lunch or dinner.