Recipe: 15-Minute Herb & Vegetable Breakfast Frittata

I HATE when clichés are true. Sometimes it makes me twitch.

But there’s one big one I can’t argue…

Breakfast is the most important meal of the day.

Yep.

It’s true.

Why?
– Wakes up our metabolism and sets us up for efficient fat burning and energy all day
– Stabilizes hormones
– Balances blood sugar so we don’t get that crazy energy crash at 11am
– Triggers weight loss
– Gives the brain much-needed glucose, which translates to sharp focus

But it can be so damn HARD to actually get something nourishing into our bodies before we race out the door.

When we’re under pressure to work out, shower, put on makeup, get dressed, and appear a certain way for the world (you know what I’m talking about), breakfast often gets pushed down the priority list until it’s…. in the garbage.

Or like, still in the fridge cause we never made it in the first place. Oops.

So how can we simplify this meal to make it work FOR us, rather than stressing us out?

Automate breakfast.

When my client Erin came to me, she was having major stomach problems and felt like much of what she was eating was making her feel sick. She also felt like she couldn’t lose weight without going on an extreme diet.

We completely overhauled her food plan, but the most important thing we did was switching up her breakfast, and making it SUPER easy.

She was eating mostly oatmeal and fruit in the morning when she came to me, which makes a lot of women just want to go back to bed, not to mention, groggy and bloated.

After switching over to a protein-rich breakfast for just ONE week (and following the rest of our flexible, delicious food plan), I got this email from Erin…

A warm, protein-rich breakfast works so well for most women because it stabilizes blood sugar, triggers digestion and gives you this calm, warm-fuzzy energy.

I gave Erin a recipe for frittata to make on Sundays that she could warm up for breakfast each morning. It only takes about 5 minutes to heat up in the toaster oven and tastes delicious. You can find a similar recipe below!

Here’s Erin’s complete “after” she experienced just from following the Good Taste Weight Loss System for a single week…

“I came to Lula to find answers and solutions for my stomach pains and indigestion.

After a week of following the meal plan pretty exact, I feel SO much better. Like, no stomach problems AT ALL. It’s amazing! I almost forgot what it was like to digest things normally.

The indigestion problems I was experiencing are gone completely now – I’m able to eat and not be worried about feeling sick. I think it’s taken a lot of anxiety away that was focused around food and meals.

Physically and emotionally I feel completely different – so much better.

Physically, less bloated and crampy, and emotionally I think a lot of my anxiety is gone, most of which was centered around food and not knowing which foods to eat. This ultimately has lead to less anxiety over all in my life thus far.

Lula really cares! She seems to really want to get to the root of the problem, and takes the time to listen to your individual needs. The check-ups she’s given over the past few weeks have been really sweet as well.

I would recommend Lula to someone feeling stuck, not knowing what kinds of foods they should be eating, someone needing solutions, or even anyone who just needs help meal planning. The meals she offers don’t feel like a diet, but I definitely feel better and lighter.”

– Erin Higgins, Illustrator

Get the 5-ingredient, 15-minute recipe below!

Spending 15 minutes to make this frittata on Sundays gives you 5-minute breakfasts ALL. WEEK. LONG. you can’t beat it.15-Minute Herb & Vegetable Frittata
Serves 6-8

Ingredients

6 eggs
3 big handfuls baby spinach
1 small red onion
1 small handful chopped rosemary
Liberal drizzle Extra Virgin Olive Oil
Himalayan Salt, to taste

Method

Bring oven to 350° F.

Slice red onion into thin half moons. Chop your rosemary.

Bring olive oil to medium heat in a non-stick skillet. Add onion and sauté on medium-low for a few minutes, stirring frequently and allowing to caramelize. Add rosemary and stir. Add spinach and allow to wilt for a minute. Sprinkle with salt and pepper.
 
Break eggs into bowl and beat vigorously with a fork. Pour over veggies. Let set for a few minutes. Sprinkle with salt and pepper. Transfer to oven and bake for 3-5 minutes, until just set. Slice into wedges and store in the refrigerator for easy warming throughout the week.

When you’re ready to eat it, just pop a slice in the toaster oven for 3-5 minutes and serve with your favorite toast (mine is super fermented sourdough or gluten-free) or roasted potatoes (sweet and white are both great)!

Enjoy.

So much LOVE from Brooklyn!

XO,
Lula

Food photos: Brad Ogbonna