“Try them, try them, and you may! Try them and you may, I say.”
― Dr. Seuss,
With triathlon training in full swing and marathon training ramping up, free time is fading by the second. As someone who is afflicted by the infamous disorder “hangry”, I can tell you that skipping breakfast is not something in my realm of possibility, nor advised from a public safety perspective (I know you you all out there know what I’m talking about).
Limited time, limited effort and a SERIOUS need for good quality food for training lead me to Boston Organics – amazing local organic food delivery service here in the Boston area to help solve part of my bandwidth issue (Link to their site and recipes – yum – HERE). These incredible foodie folks have been delivering produce to my front door for the last several Wednesdays without fail – they’ve introduced me to many new veggies (i.e. garlic scape) that I had never heard of or was a little intimidated to try as I strolled through the Wegman’s produce section (i.e. fennel – yes I know I should be ashamed but I just looked at fennel in the store and thought “huh”).
With a sudden influx of incredibly fresh organic veggies and dwindling time, I started assessing the veggie drawer in the fridge on Sunday, knowing that I needed to use it all and needed some easy meals – enter my favorite go-to – frittatas. Why? These versatile little guys can be a mishmash of your imagination and truly the sky is the limit – I love frittatas for the fact that if you’re looking for quick and/or to use up what’s in the fridge or pantry, this is your star in the kitchen.
A few weeks ago, my latest delivery included a MASS of rainbow chard, collard greens and zucchini – knowing that I had 7 days until my next delivery, I was on a quest to food prep and use all these tasty items to save some time in the week ahead.
On the Food Prep Menu
- Zucchini bread – recipe to be posted soon!
- Slow-cooked collard greens with a sneaky healthy turkey bacon option – recipe to be posted soon!
- Mason-jar salads – stack wettest to driest ingredients bottom to top and let your imagination cruise!
- Mini egg frittatas – for those uber quick breakfasts – see recipe below
Mini Egg Frittatas
- 8 eggs – lightly beaten (whisked with some salt + pepper + 1 tsp of milk/cream)
- 4-5 strips of crispy turkey bacon, chopped (I shortcut mine and microwave for 3 minutes on high)
- 2 cups of coarsely chopped Swiss or rainbow chard
- 1/2 sweet onion, chopped
- 1 cup shredded cheese of your choice (i.e. Cheddar, Jack, Colby, Parmesan, the sky is the limit)
- 1-2 stalks green onion – chopped
- 2 Tbps olive oil
- 1 clove garlic, finely minced
- Salt + Pepper to taste
Directions to Deliciousness:
Preheat the oven to 375 degrees F and lightly spray 12-cup muffin tin with cooking spray – set aside.
Heat large skillet on medium heat with olive oil. When you can see small waves in your olive oil, add chopped onion and continue to stir until they become translucent. Add minced garlic and stir until fragrant (about 1 minute). Add Swiss or rainbow chard and stir for several minutes until wilted (season with salt + pepper and stir) – remove from heat.
Now you’re ready to assemble your frittatas – pour lightly beaten eggs about 1/3 to 1/2 of the cup in each muffin section – add your chard, turkey bacon, cheese and top with chopped green onion.
Place in the oven and bake for 8-10 minutes or until the egg mixture is firm. Remove from oven, let cool for 5 minutes and pop frittatas out with spatula – you can either serve/eat immediately OR divide between containers and refrigerate for up to 4-5 days.
To reheat, take small skillet on medium heat and place frittatas on for several minutes until just warm to touch – I usually eat mine cold on these summer mornings before work and love it!
What are your sneaky, time-saving breakfast go-to’s?