Everything Bagel Frittata
I don’t know about you, but my mornings are incredibly hectic, making it nearly impossible to have breakfast at all, forget about a healthy one! Whether it’s a weekday, or weekend, receiving a 5:30, 6:15, or if I’m really lucky, a 7 AM wakeup call from my wonderful 10-month-old daughter jolts me into a half-conscious stupor for a couple hours before realizing that it's almost 9:30, while the whole world was getting ready and is now sitting at their desks fully dressed and ready for a productive day. Meanwhile, the only thing I’ve accomplished with my early morning courtesy wakeup call is a clean diaper and pre-breakfast bottle for Emma, and a start-to-finish viewing of Moana (or insert any Pixar movie here) for the ten thousandth time! At this point, I’m starving, Emma is expecting her real breakfast, and oh yeah, I have work to do! So, a cup of coffee, and a frozen waffle for it is. YUM!!
I don’t know if it's the lack of sleep or the fact that I'm just not that bright, but after struggling with this dilemma for the last 9.5 months (and knowing that another waffle, doughnut, or bagel is going to do nothing for my beach bod). I finally realized that making a veggie-filled frittata is a great way to make breakfast for my wife and me that will last a few days, is easy, and... is actually good for us! What a concept.
So, I started making a bunch of different types of frittatas, and this is one of my favorites. I will share more recipes, but this one is self-serving in the fact that I want you to buy our spices, to contribute to Emma’s college fund in addition to her first trip to Disney so she can finally meet Moana and Remy.
- 1 tbsp EVOO or Avocado oil
- ¼ cup sliced red onion
- ¼ cup chopped tomato (sundried tomato works really well too if you’re into that kind of thing)
- 6 large eggs
- 2 tablespoons full-fat Greek Yogurt
- freshly ground black pepper
- 2 tablespoons capers, drained
- ¼ cup crumbled goat cheese
- 1 tablespoon of everything spice mix
- 3 oz. smoked salmon
- Preheat the over to 450 degrees F. Add oil to an oven safe 10" nonstick skillet and place it over medium heat.
- Once the oil is simmering, add the diced onion and sauté until softened, stirring occasionally, for about 5 minutes. Then add tomato.
- Meanwhile, in a blender, combine eggs, freshly ground black pepper, and Greek yogurt. Blend until yogurt is completely combined with the egg, about 30 seconds. Stir in the drained capers and goat cheese.
- Once the onions are soft and tomatoes are fragrant, add the egg mixture to the pan. Using a spatula, gently spread the mixture to evenly distribute all solids around the pan. Sprinkle Everything Bagel Seasoning on top.
- Cook on the stovetop until the edges are set, about 2 minutes. Then transfer the pan into the oven for approximately 8 minutes (Check after 8 minutes, using a toothpick to insert in the center of the frittata. If the toothpick comes out with egg on it, continue cooking. If it comes out clean, remove it from the oven.
- Allow to cool to room temperature. Using a rubber or wooden spatula, cut the frittata into even slices. Place thin slices of smoked salmon on each piece, sprinkle with more Everything Bagel Seasoning, and serve. I like to finish mine with some fresh dill, and a side of tzatziki. Ok, now serve!