I would love to say that every weekend morning I make a huge breakfast but I can’t. In reality our schedules are so busy that I don’t cook breakfast often. We usually eat something quick or get bagels and egg sandwiches.
Breakfast is hard and I know I’m not the only one who struggles with it. That is one of the reasons I absolutely love making frittatas. They are easy to put together and to cook. It is a total win!
This one I used potatoes, onions, and peppers because well, that’s what I had in my house! You can also use leftover veggies and other leftovers in a frittata which make it even easier to put together
If you are really struggling to make the mornings flow better I have a little something to help you out! I wrote out some of my go to tips for building a successful morning routine, and no you don’t have to wake up at 4am to do it! Interested? I figured so I put the link below! Just drop your name and email and enjoy!
Frittata with Potatoes and Veggies
Ingredients
Potatoes
- 2 cups diced potatoes
- avocado oil spray
- salt
Frittata
- 1 small onion, chopped
- 1 large bell pepper, chopped
- 2 tsp butter
- salt
Instructions
Potatoes
- Dice the potatoes small.
- Spray with avocado oil and toss in salt
- Air fry the potatoes at 400˚ for about 12 minutes. You can also bake them if you do not have an air fryer!
Frittata
- Preheat oven to 375˚
- Heat an oven safe pan to medium heat.
- Add butter then add in onions
- Saute the onions for about 2 minutes. Then add in the peppers.
- Continue sauteing until the peppers start to get soft, about another 2-3 minutes.
- Add in the potatoes.
- Scramble the 10 eggs, add salt, and pour on top of veggies and potatoes.
- Let sit on the stove for about a minute and then transfer to the oven.
- Cook for about 15-20 minutes
