Breeze through Monday morning breakfast with this healthy & delicious Monday Morning Frittata starring zucchini, basil, burst tomatoes, and Italian sausage.
I don’t know why it never occurred to make to make a frittata as part of my weekly meal prep but I made one a couple of weeks ago and then reheated it every day for breakfast throughout the week. It revolutionized my morning. Since then I’ve continued to make a frittata and love how it’s streamlined my morning routine.
Making the frittata ahead of time means no more crazy morning dishes or scrambling eggs or chopping veggies. It has saved me so much time and it’s filling, healthy, and delicious!
Fritatta’s are awesome because they’re totally customizable. You stick to a base recipe then just add in whatever you like! But, if you’re the type who needs a specific recipe then give my Monday Morning Frittata a try.
For this recipe and to simplify the prep, I use Cece’s zucchini spirals but you can totally make your own if you want (~1 zucchini). The key to using zucchini spirals in the frittata is ensuring you get all of the excess water out of the zucchini before baking the frittata. To do this, simply toss the zucchini noodles in a clean kitchen towel and squeeze the heck out of them. Whatever you do, do not skip this step. You don’t want a watery frittata.
Also starring in my Monday Morning Frittata are burst cherry tomatoes. I sauteé them quickly with onions, garlic, salt, and pepper until they gently burst. I mix all of this into a base of eggs, milk and a little parmesan cheese and fresh basil. For added protein, I throw in some kind of cooked meat — some days it’s chopped Italian sausage while other days it’s as simple as ground turkey. Whatever you have on hand.
Bake it all up in the oven for about 50 minutes and you’re breakfast is served! For me, this makes 6 large slices and lasts all week. I simply warm a slice in the microwave each morning for about 2 minutes and dig in.
How do you simply breakfast during the work week? Are you a meal prepper or a breakfast skipper?
- 1 package Cece's Zucchini Noodles
- 1 teaspoon olive oil
- 1 small yellow onion, cut into ½ inch slices
- 2-3 cloves garlic
- 1 cup cherry tomatoes, halved
- 7 eggs
- ½ cup milk
- 2 tablespoons all-purpose flour
- ⅓ cup grated parmesan cheese
- ¼ cup roughly chopped basil
- 1 cup cooked ground turkey or chopped Italian sausage
- salt and pepper to taste
- olive oil spray
- Preheat the oven to 375*F and spray a 9-inch springform pan with olive oil. Line the outside of the pan with foil and set the springform pan on a large baking sheet then set aside.
- Remove excess water from the zucchini noodles by placing the noodles in a clean kitchen towel and squeeze the noodles until no additional water is released. Set aside.
- Heat the olive oil in a medium skillet for medium-high heat.
- Add in the onions and garlic, season with salt & pepper and cook until onions soften, 2-3 minutes stirring occasionally. Add in the tomatoes and cook another 3-4 minutes until tomatoes soften and onions begin to caramelize then remove move from heat and let cool slightly.
- In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
- Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
- Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
- Remove from oven and let cool completely.
- Release the frittata from the pan and cut into 6 pieces.
- Once fully cooled, cover and refrigerate for up to 5 days.
