Hello, hello, how are you today? How was your Wednesday? It was quite the day over here! I woke up in a bit of a groggy funk and was stressed about what the babies should wear for pictures, which I probably should have planned prior, but oh well.
Fortunately, my class regulars cheered me right up. I know I have mentioned it before, but they are just the best group and I can’t help but be in a good mood around them.
After class, I headed into a super busy work day but got to finally unwind and enjoy the evening, which involved plenty of fun kiddo time and finally getting to check out that spin studio I had been eyeballing.
Today I wanted to share a frittata recipe that I made over the weekend. It has a nice amount of heat from the green chiles and gets some bulk and nutrition from the addition of riced cauliflower. Bonus, it is easy to make and reheats well, so perfect to make over the weekend and enjoy for breakfasts during the week.
Green Chile Cauliflower Frittata
Makes about 6 servings
- 1 cup riced cauliflower (about half a bag if using frozen)
- 2 roasted green chiles, diced and seeds removed OR one small can green chiles
- 6 eggs
- 1/3 cup milk (your preferred milk, I used cow’s milk, unsweetened/unflavored almond milk also works)
- 1/3 cup shredded cheese (cheddar, Colby or Monterey Jack all work great, I used a Mexican blend)
- salt and pepper to taste
- 1/2 teaspoon Cajun seasoning (optional)
Directions: Preheat oven to 375. Lightly spray pie pan with cooking spray. Pour in riced cauliflower and break up clumps (if using frozen). Sprinkle green chiles on top.
In a separate bowl, beat eggs with milk, season with salt, pepper and Cajun seasoning (if using). Fold in cheese. Pour mixture over cauliflower and green chile. Gently shift/stir to make sure egg mixture completely covers.
Place and bake in the oven for 30-35 minutes, until center is set and edges are starting to brown.
Hope you like it!
Tell me about your week so, has it been busy or calmer? Is it flying or crawling by? What is one of your favorite make-ahead breakfasts? While I love overnight oats, I feel like eggs keep me full longer, so I make a lot of frittatas to eat during the week.
Hope you have a great day!