Breakfast is by far my favorite meal. I don’t often miss it. In fact, I’m pretty cranky by 10:00 a.m. and eat like crud all day if I do. The problem that I run into is that way too often I am running late in the morning so I grab something that is quick but likely unhealthy—its usually carb-based (bagels, breakfast sandwiches, etc.). Well, I am on a mission to eat healthier and that means planning ahead, which set me on the hunt to create a breakfast that is different, filling, and healthy. This Southwestern Egg Frittata is amazing! It has fresh vegetables and herbs and a bit of a bite to it. All of it comes together for the perfect way to start your day.
I save the left overs (without the avocado and cilantro) then reheat it all week long. Cook one time and eat all week is a great strategy if you are cooking for one or two.
This frittata is also the perfect breakfast choice when you have guests at your house too!