Hakuna fritatta… what a wonderful phrase! Hakuna frittata! Ain’t no passing craze.
It means no (breakfast) worries for the rest of your days.
It’s our problem-free philosophy…
I’m not going to lie, I was pretty proud of myself coming up with that intro. It was organic, too! There I was, standing in my parent’s kitchen in the morning. I had just finished a hell week (a midterm, 3 quizzes, a scientific paper due, and a presentation) and I was finally back to my happy place. I had the Disney Spotify playlist running (don’t judge haha) and it was all too easy to improve the song with some food-related goodness.
Like I mentioned above, I’m back in my hometown for the weekend! I had a few client meetings scheduled for my bride and groom to-be and since I work all over Southern California, it made sense to spend the time at my parent’s house since it’s a lot closer to where I need to meet them. As some of you guys may know, I live with 10 other girls in a giant beach house up in Santa Barbara. Yes, it’s as fun as it sounds. Yes, it’s also busy! I appreciate my time with my girls so much, but sometimes it’s nice to have more space and quiet to yourself.
And that alone time is perfectly conducive to trying out some new recipes! My Santa Barbara kitchen is always in use, so recipe testing can get tricky since we try (keyword try) to keep things clean. When I’m working on a new post for the blog, it can look like the kitchen and surrounding area have exploded. The prepping, cooking, food styling…. oh man. It makes me wish I had a room entirely designated to food creation and photography!
I’m not going to lie. Kyle and I will probably start looking into buying our own place about 6 months to a year after we graduate this June, and an extra office space is definitely on my radar. A girl can dream ;)!
So anyways, back to foooooood! This baked frittata recipe will solve all your breakfast problems.
Gone are the days where you struggle to get in the most important meal of the day and settle for a measly bar or just coffee. Trust me, I’ve been there. I know. I am a healthy living hypocrite because there are days where I end up rushing about in the morning and forget to eat. I usually don’t have an appetite in the morning, so food is never high up on my list of priorities right when I get up.
And that’s where this recipe fits perfectly into my busy lifestyle. Make a batch or two for your Sunday meal prep and you have a healthy protein-packed (and naturally low carb!) morning meal that only needs to be heated up!
If you’re someone who likes to eat a lot (ahem: ME) but wants to keep things on the lighter side, this recipe is for you. With less than 90 calories per slice — and not a wimpy slice either –, 9g of protein and less than 3g of carbs, it’s perfect for who are trying to eat healthier but not sacrifice any of the flavor and goodness that comes with richer recipes. Low carb, easy, and super filling! Huzzah!
Now let’s talk about what goes into this recipe that makes it so delicious, healthy, and easy! The base, of course, is a mixture of eggs and egg whites and a new-to-me product that I absolutely love, a2 Milk®!
I’m going to science nerd (don’t forget, I’m a biology major!) out on you guys for a hot sec because this milk brand it just too cool.
a2 Milk® is a brand of milk that includes none of the A1 protein that causes digestive discomfort and is present in all cow’s milk in stores today. This A1 protein originated over time in cows due to a genetic mutation and is ONLY present in cows milk due to this specific mutation. It’s absent in all other forms of mammal milk! Essentially, it is the bane of all those with lactose intolerance issues and can make recipes with dairy hard to navigate to be more diet-friendly. a2 Milk® is the natural replacement to chemically processed alternatives like Lactaid, almond milk, and soy milk and comes from cows that naturally produce milk with only the A2 protein. The a2 Milk farmers are certified in the human treatment of animals, their cows are fed a vegetarian diet and never given hormones or rBST, and the milk is antibiotic-free and contains NO artificial ingredients or additives.
a2 Milk® is available in half gallon cartons with an SRP of $4.49 Varieties include: whole milk, reduced fat 2%, low fat 1% and fat-free. Available throughout California in Whole Foods, Ralph’s, Sprouts, Gelson’s and more. Use this Product Locator to find one near you!
Amazing, right?! I love learning more about the science behind some of the food products we use on a daily basis.
So that’s your base! Now, customize it to your own taste buds with any combination of veggies, meat, and toppings. I chose to add in asparagus, bell peppers, onions, cherry tomatoes, and bacon, but what you add to your bases is 100% up to you! Quickly sauté your veggies (and meat if it’s raw), add it to the whisked base, and bake for 30 minutes. BOOM. You are done and can give yourself a big pat on the back because you have just taken a step towards making a healthy lifestyle easier and tastier.
- 5 eggs
- 1 cup egg whites
- ¼ cup a2 milk
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic salt
- 3 slices bacon
- ½ cup asparagus, chopped into 1-inch pieces
- 1 cup bell peppers, chopped
- ½ cup halved cherry tomatoes
- Preheat oven to 350.
- In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, pepper, and garlic salt. Set aside.
- Cook the bacon in a large skillet until done. Drain the bacon strips on a paper towel, but reserve the bacon drippings. Roughly chop the bacon into large pieces.
- Cook the asparagus and bell peppers in the bacon oil until just slightly tender (don't overcook!)
- Mix together the bacon, cooked vegetables, and cherry tomatoes. Pour into a pie plate or oven-safe baking dish and bake for 25-30 minutes, or until the frittata is firm to the touch and a fork inserted comes out clean.
- Cut into 8 slices and serve hot!
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Coupon: a2 Milk® $1 Off Coupon