Spring Vegetable Frittata with Breakfast Potatoes

Hey there!

Just want to take a quick second to thank all of you for your wonderful responses to my last post. Writing about my struggles with depression wasn’t easy but I know it was worth it, judging by the comments, emails, and in-person conversations I’ve had with so many of you. It’s really nice to know I’m not alone and I hope it helped you to know that you’re not alone either. 

Sooooo, how’s it going? Happy almost my birthday. That’s a greeting, right? Tomorrow is exactly one week from my 31st birthday AKA the first full day of spring AKA no-jacket weather…but it was snowing yesterday so I don’t know what the heck is going on.

What I do know is that I’m super excited to tell you about this (almost) spring veggie frittata.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

About a week ago, I posted a picture of this frittata with breakfast potatoes on my Instagram and got a few requests for the recipe. Let me stop right here and warn you that I made this frittata completely spur of the moment and paid very little attention to what I was doing as far as measurements go, so take the ingredient list with a grain of salt (but actually add more salt because it’s tastier that way).

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Part of the reason I love frittatas so much is that they’re so versatile and very hard to mess up. I used the vegetables I happened to have in my fridge, because, again, spur of the moment, but you can use whatever you like.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Another reason I love frittatas is that you can make one in the beginning of the week and reheat for healthy breakfasts all week long. They don’t take long to make and reheat really well in the microwave. I happened to make this one for myself but another great thing about frittatas is that they’re good for feeding a crowd. I regularly make two or three when I’m having friends over for brunch.

What’s brunch without home fries, right? Another really quick, easy brunch dish I like to make is breakfast potatoes. They’re really tasty and only require four ingredients.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

This, to me, is the perfect breakfast. One that I never tire of because the veggie/cheese combinations are endless. I hope you love it as much as I do!

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Spring Vegetable Frittata with Breakfast Potatoes

Serves 4-6

Ingredients

For the Frittata

  • 1 TBSP Olive Oil
  • 3/4 cup Zucchini, diced
  • 3/4 cup Cremini Mushrooms, diced
  • 8 Free-range, Organic Eggs
  • 1 cup Mixed Greens
  • 1/2 cup Cheddar, shredded
  • 2 TBSP Whole Milk
  • Salt and Black Pepper, to taste

For the Breakfast Potatoes

  • 2 TBSP Olive Oil
  • 2 TBSP Grass-fed Unsalted Butter
  • 1 Medium Yellow Onion, sliced
  • 1 24 oz Bag Fingerling Potatoes, sliced
  • Salt and Black Pepper, to taste

Directions: 

For the Frittata

  1. Preheat oven to 350° F
  2. Heat oil in oven-safe frying pan over medium heat
  3. Sauté zucchini and mushrooms for 5-7 minutes, until soft
  4. In a mixing bowl, whisk eggs, greens, cheddar, whole milk, salt and pepper until combined
  5. Add egg mixture to pan and cook until just set on top
  6. Transfer pan to oven and bake for 10 minutes
  7. Slide frittata out of pan and cut into 4-6 triangles

For the Potatoes

  1. Heat oil in a frying pan over medium heat
  2. Add onions and sauté for around 5 minutes, until soft
  3. Add butter and potatoes to pan and cook for 10-20 minutes, stirring occasionally, until potatoes are fork-tender
  4. Season with salt and pepper, to taste

Enjoy!!

Have a wonderful day! <3

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Email: rebecca@roseyrebecca.com

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Vegetarian Huevos Rancheros & Slow Cooker Refried Beans

Hiya! Happy Wednesday!

Boy, do I have a recipe to share with you!!

Healthy Hueveos Rancheros- RoseyRebecca

But first let me back up a bit and fill you in on how this beautiful creation came about. On Saturday I realized I had all the ingredients to make Lisa’s Slow Cooker Refried Beans. Lisa’s blog 100 Days of Real Food has been one of my favorites for a while and I’ve made these beans so many times that I could probably make them in my sleep. Aside from being incredibly delicious, this recipe is incredibly easy, requires very little prep time, and since it’s a slow cooker recipe, you really can make it in your sleep. Over the years I’ve tweaked the ingredients a bit to suit our tastes, so I’ll be sharing my adaption of Lisa’s recipe below. If you don’t own a slow cooker, you can probably let these sit on your stove all day and get the same results. I haven’t tried but let me know in the comments if you do!

Usually Jeff and I use these beans for tacos or burritos for days. But as I was standing in the kitchen trying to decide what to make for breakfast on Sunday morning, inspiration struck!

Food For Life Sprouted Corn Tortillas

Huevos Rancheros is one of my favorite things to order out at brunch but I’d never thought to try to make it at home before. Now that I know how easy it is, I’ll definitely be making it a lot more often! All you need to make my version is a batch of these slow cooker refried beans (you can use a store-bought can if you’d prefer), a couple eggs, avocado, good quality corn tortillas and hot sauce. You can add whatever toppings you’d like, but I like to keep it simple.

Pinto Beans

This breakfast was so hearty and filling and I hope you enjoy it as much as I did!

Veg Huevos Rancheros

Vegetarian Huevos Rancheros & Slow Cooker Refried Beans

Bean recipe adapted from 100 Days of Real Food

INGREDIENTS

For the Slow Cooker Refried Beans:

  • 1 cup Dry Pinto Beans, rinsed
  • 1 cup Dry Black Beans, rinsed
  • 1 large Yellow Onion, peeled and cut into big chunks
  • 2 Jalapenos, seeded and chopped
  • 6-8 cloves of Garlic, minced
  • Juice of 1/2 a Lime
  • ~1/2 TBSP of Cumin
  • Salt & Pepper, to taste
  • 6 cups of Water

For the Huevos Rancheros (Serves 2):

  • 2 Corn Tortillas
  • 2 Eggs
  • 1 Avocado, sliced
  • Hot Sauce, amount optional
  • Additional Toppings (cheese, sour cream, salsa, cilantro, etc.), optional
  • Olive Oil, for cooking

DIRECTIONS

For The Beans

  1. Add all the ingredients for the beans to a slow cooker.
  2. Cook on high for 8 hours.
  3. When done cooking, mash with a potato masher until you reach a consistency you’re happy with.

For The Huevos Rancheros

  1. Heat olive oil in a pan over medium heat.
  2. Add eggs and cook until they reach desired runniness. (Mine was over-medium)
  3. In a dry pan, heat corn tortillas for a few minutes, flip often, until crispy.
  4. To assemble: put corn tortilla on plate, top with hot beans, cooked egg, sliced avocado and hot sauce. Plus whatever other options you want.
  5. Stuff your face. Enjoy!

RECIPE NOTES:

  • The slow cooker bean recipe makes a huge batch, use the leftovers for tacos/burritos/nachos/whatever you want or freeze for future recipes!
  • Lisa’s original recipe calls for 2 cloves of garlic, I used something like 8, because I’m crazy.
  • It also calls for 1/2 of a jalapeno, I used two because Jeff likes things spicy. That said, this isn’t too spicy. I think it’s just right.
  • Life Tip: Don’t rub your nose after you chop jalapenos. Ouch.
  • For the beans, I used a combination of pinto and black beans, but you can use all pinto or all black beans if you prefer. Also, I didn’t soak my beans beforehand but feel free to do so if that your thing. No judgments: you do you.
  • I highly recommend this Chile Sea Salt for all Mexican recipes. The end.

See! Easy Peasy!

What is your favorite brunch food!? Slow cooker recipe?

Have a great Wednesday!

(I added this post to Julie’s February Best of the Blogs Linkup)

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