Having meals already prepared ahead of time never fails to make my weeks easier. Work, social outings and being on time to places is hard enough- your food shouldn't add to that. Meal prepping has also helped me develop a love for cooking nutritious food. I've shared a lot of my dishes on social media, and I always get a ton of questions about recipes so I am going to try and make it a habit to share the recipes I make each week!
Now, I am a firm believer in breakfast being crucial.
I think it's also the hardest meal to commit to because snooze buttons, rushing to get out the door and not feeling like scrambling an egg when you're just barely making it to press the start button on your coffeemaker.
I FEEL YOU.
I think that's why lots of us, myself included, end up snatching up some kind of sweet bread, a greasy fast food sandwich or just going without.
For this reason, I think getting in the habit of prepping breakfast is the best thing in the world. My go-to for a smooth morning is a frittata. Think of it as just a cute egg casserole that you can refrigerate, slice and pop in the microwave to your heart's content.
This week, I made a spicy Mexican chorizo frittata.
Here's what you'll need:
1 pound of spicy chorizo (I used Whole30 compliant links, yours can be ground or any way you like)
1 green pepper
1 red bell pepper
1 dozen eggs
How you make it:
1. Preheat your oven to 375.
2. Chop your onion and bell peppers finely.
3. In a medium skillet, sautee your chopped onions until they're translucent (about 3 minutes)
4. Add your bell peppers. Give them a few minutes to cook with the onion. While that's happening, chop up your chorizo (if it's in links). After the peppers and onions have been cooking for a few minutes and are getting tender, add the chorizo. Stir a few times, and let it cook for a few minutes.
5. While the veggies and chorizo are cooking, whisk the eggs together in a large bowl. Season the eggs with black pepper.
6. After the veggies and meat have had time to cook, use a spatula to make sure the mixture is evenly spread in the skillet in a single layer. Then, pour the whisked egg over the peppers and sausage. Let it sit for about 7 minutes.
7. Once the egg has somewhat settled in the skillet and started to cook (it will still be runny on the top), place the skillet in the heated oven.
8. Let it bake for about 10 minutes, but make sure you don't travel too far and check on it often. You will know it's done when the outer edges are obviously cooked and the center top is just slightly jiggly (jiggly, not raw).
9. Take it out, and let it sit. It will continue to cook after you remove it from the oven, and you DO NOT want burnt egg. Trust me.
10. Once it's cooled and firm, cut it into slices and enjoy!
I eat mine with avocado or guacamole and some fresh fruit. Also, this is great to put some foil on and cut and microwave through the week.
Wishing to the happiest, smoothest mornings!
With Love & Glitter,