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Author:

Kevin Curry

“Leftovers” Hearty Breakfast Frittata

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Have you made breakfast frittatas so far? At the end of the week you may have some leftover food and veggies that you may be contemplating either giving away or throwing away. Before you toss out your hard-earned money, make a hearty frittata.

These frittata recipes are also perfect when you don’t have time to prepare breakfasts before work or school. So, when you have leftover cooked chicken breast and roasted potatoes, don’t throw them away, make an easy breakfast for tomorrow morning.

Take a cast iron skillet, spray with coconut oil and toss in chicken breasts, potatoes, chopped spinach and chopped red bell peppers, or whatever vegetables you have at home.

In a bowl, whisk the eggs with some oregano, minced garlic, pepper and sea salt and pour over the meat and veggies. Sprinkle with reduced fat mozzarella cheese, and bake for 25 minutes in a previously preheated oven at 400F.

When done, remove the frittata from the oven and cool it a bit. Garnish with herbs and pack with some fresh salad or tomatoes for tomorrow’s takeaway breakfast.

You can be very creative with breakfast frittata recipes. You can mix your leftover meat with any addition you like such as spinach and feta cheese, or broccoli, mushrooms, tomatoes, zucchini, onions. But be careful, raw vegetables release a lot of water and will not be fully cooked until the eggs are ready.

Also, any kind of cheese will go great, but make sure to use reduced fat cheese if you want a perfectly healthy meal.

If you liked this idea for meal prep, do not hesitate and try it at the first opportunity. You wont regret. Be sure to share with us your first impression in the comments below, or if you have already had the opportunity to try this way of preparing meals.

“Leftovers” Hearty Breakfast Frittata

Ingredients

* Optional Substitution Note

Ingredients for 1 large serving:

  • 1 egg
  • 3 egg whites
  • 3oz leftover cooked chicken breast (pulled into pieces)
  • 2 tbsp reduced fat mozzarella
  • 5oz leftover roasted red potatoes
  • 1/2 cup fresh spinach chopped
  • 1/3 cup chopped red bell pepper
  • Seasonings:
    • 1/2 tsp oregano
    • 1 tbsp minced garlic
    • pinch of sea salt, pepper
  • spray coconut oil

Steps

Step 1

Set oven to 400F.

Step 2

In a bowl beat eggs and seasonings together.

Step 3

Spray a cast iron skillet with coconut oil. Toss in your leftover food – chicken, potatoes and veggies.

Step 4

Pour egg mixture over the chicken, potatoes and veggies. Top with 2 tbsp mozzarella cheese.

Step 5

Bake in the oven for about 25 minutes or until the egg is fully cooked and no longer runny. Keep in mind that if you use ingredients such as tomatoes, it may make take a bit longer for the egg to cook since tomatoes carry a lot of water and tend to make the eggs “runny”. I recommend drying the tomatoes on a paper towel before adding to the frittata or using sun-dried tomatoes.

Step 6

Enjoy.

Approximate macros:

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Details

Cook 25min
Total 25min

Nutrition per serving

Calories420cal
Protein50g
Fats10g
Carbs30g
Fiber3g
Sugar3g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!