I asked over on Instagram a few days back, who ate breakfast on the daily. I wondered who ate it out of habit (just because it’s “time” to eat breakfast) or because one was truly hungry and wanted it. For me, I eat it pretty much daily because I’m hungry for it. I don’t necessarily think that it’s a must – I mean, if I’m not hungry, I will not eat it. And that pretty much goes for all of my meals …..if I’m not hungry at noon, I simply don’t eat lunch.
It took me many years to figure out that I just have to listen to my body and clue in to the cues. I will say this though, it’s super hard to clue into your hunger cues if you’re not fueling your body with proper nutrients, enough calories and healthy fats. Once I dialed in to all that I need to fuel properly, I am very clued in to hunger, cravings or simply grabbing food out of boredom. There’s no judgement here! I see nothing wrong with grabbing a piece of dark chocolate or eating a handful of almonds “just because” but you’ve got to eat it mindfully. We can all agree that too many “just because” foods while watching TV can lead to an overload of something you didn’t have any intention on doing, right?
All that said, it brings me to my breakfasts. I do eat breakfast on the norm. I am usually hungry and I do love sitting down with my husband and eating before we head off in our own directions to work and our days. He works a few nights a week so we don’t always sit down for dinner together but breakfasts happen daily, unless of course I’m not hungry — then my hubby eats while I sip on fat fueled coffee. It’s hard to not just make eggs, bacon and a veggie. I definitely have my fair share of those breakfasts weekly but I usually try and just switch up the veggie/green and/or swap bacon for sausage or what have you. When I prep ahead, I will have no-grainola, chia puddings or pancakes/waffles. It’s hard to be super creative with breakfast on the spot when you’re just minutes away from having to head out the door to work. I do find that frittatas are easy and can easily be switched up in flavor by what you add to the recipe.
These Italian Frittata’s really happened because I wanted to use up some basil that was starting to wilt ….and I already had some prepped Italian sausage. I also wanted to get something else done that morning so it was easy to get it going in the cast iron pan, put into the oven and move on to that ‘something else’ (and I don’t even remember what it was that I wanted to get done or I’d tell you!) ….and then, done! Ready to eat and all done in one pan so clean up is eeeasy! Of course as I have mentioned time and again, this can be made ahead of time and stored in your fridge to just pull out and warm. I had a couple of pieces leftover and they were good-to-go a few days after being made. And just because someone on Instagram mentioned it, this would be a great dinner idea as well. I loved that idea and will keep that in mind when I’m trying to keep it simple and a fuss-free dish washing kind of night! ENJOY!
- 6 eggs
- 1 tbsp ghee
- 2 tbsp almond milk
- Handful of spinach & arugula (or favorite greens)
- 1+ cup of cooked Italian Sausage
- 1 small roma tomato, sliced
- 2 tbsp sliced green onions
- 6 - 8 basil leaves
- 1 large garlic clove, minced
- Salt and pepper
- Preheat oven to 425 degrees.
- Whisk eggs in bowl with almond (or preferred milk), salt and pepper.
- Add ghee to warm oven safe pan and melt. Toss in the handful of greens & cook down a bit ...adding the cooked sausage to warm through with the greens. Add garlic to pan & incorporate. Pour in your whisked eggs - top with green onions and lay the tomato slices around the edge of pan and one or two in center.
- Cook on top of stove for a few minutes to get bottom to set.
- Then place in preheated 425 degree oven for 8 min. Turn to broil and cook for 6-8 minutes.
