I have been eating paleo inspired meals lately in an attempt to be healthier. Basically, I am trying to eat nutritious and delicious meals that will not end up sitting on my hips and that keep me full for longer. With that said the breakfasts seem to be a bit of a pain so I have been working on some recipes that are painless and you can make the day before so that the next day – and for a day or two after – you can grab and go for breakfast.
Yesterday evening I came up with these tasty little treats and they are easy to make and really delicious. You can use any vegetables, but this is what went in to these:
3 thinly sliced medium potatoes
6 sliced baby marrows
1 thinly sliced medium onion
2 handful’s of broccoli chopped in to smaller pieces
5 large brown mushrooms
3 small jalapenos
1 pack bacon
You begin by placing the potatoes in to the pan and browning them. Then you add the onions and do the same. Once the onions and potatoes are cooked you add the rest of the chopped vegetables to the pan. They should still have a little crunch to them before they are added to the egg. You whisk the eggs in a separate bowl and grease the muffin tray. You then put one piece of bacon in each muffin cup and try to get it to stick around the edges so that the vegetables and egg fill the inside. You then add your vegetables to the egg and mix them around to make sure that everything is coated. Then you scoop the mixture in to muffin cups and bake for about 15 to 20 minutes at 180 degrees Celsius. You should get 12 Frittata muffins out of the mix.
The final product will be a very delicious breakfast that is packed with vegetables. As I said before you can add whatever vegetables you enjoy, but try to get a good mix of vegetables. Spinach would also be a tasty addition to this meal 🙂