We're all familiar with the saying, "Breakfast is the most important meal of the day." But what many don't realise, is that when it comes to hormonal balance, the timing of your meals is incredibly important.
Starting your day with a protein-rich breakfast within 60 minutes of waking up (before coffee!) is powerful way to help manage energy, keep you satisfied until lunch and manage mood swings.
Most importantly however, it sets you up for stable blood sugar and healthy hormone regulation for the rest of the day.
This easy, healthy, filling frittata is my go-to for busy mornings or when i want to make the most of some left-over veggies.
Truly, anything goes so make it your own!
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INGREDIENTS
* 2 shallots, peeled and thinly sliced
* 2 cups of leftover veggies you have - spinach, broccoli, red onions, mushrooms, peppers etc
* 2 tbsp of extra virgin olive oil
* Sea salt
* Pepper
* 6 organic eggs
(This makes 6 servings).
DIRECTIONS
1) Preheat the grill in your oven.
2) Heat olive oil in a nonstick skillet over medium heat. Add shallots and saute until soft.
3) Add spinach (or any veggies you have!) and stir until it begins to cook down.
4) Break eggs into a medium bowl, season with salt and pepper lightly, and whisk with a fork until yolks are broken up.
5) Pour egg mixture over the veggies in the skillet. Lift pan and swirl the mixture so it spreads out evenly in the pan. Cook over low heat until eggs are set on the bottom.
6) Transfer to grill in your oven until the top sets and turns golden brown, usually between 5-15 minutes. The centre shouldn't be jiggly, and a knife should come out clean.
VARIATIONS
In step 3, add any leftover raw or cooked veggies you have lying around. Anything is perfect in a frittata!