Southwestern Breakfast Frittata (Recipe)
As athletes, parents, and tireless professionals, we want it all. We want to whip out the daily homemade meals, tutor our children through their homework with ease, power through a successful work day, kill our workouts, keep up with the household chores, and get a full night’s sleep.
Having it all may seem like nothing but a pipe dream. And, in fact, it is a pipe dream - if we don’t plan properly.
The foods we eat serve as the cornerstone of our lifestyle. Poor food choices deplete our energy reserves. In contrast, quality foods that are mostly homemade and paleo give us the energy and strength to dominate each day. Planning and preparing meals in advance not only saves time, but also ensures that you will continue to make quality food choices (by way of leftovers) throughout the week.
Planning a Real Breakfast for Champions
Fast, healthy breakfasts are somewhat of an anomaly. In the non-real food world, cereals, granolas, yogurts, and diet shakes reign. We know better, though. We know that breakfast is the most important meal of our day. We need quality fats, proteins, carbohydrates, and an array of micronutrients.
So what’s the secret to finding a healthy, wholesome, fueling breakfast that matches our fast-paced lives? Answer: huge breakfast frittatas that you make in advance and enjoy all week.
In this Southwestern Breakfast Frittata, I’ve taken classic beef fajitas, baked them into a dozen scrambled eggs, and then finished with fresh cilantro and avocado. It’s a fabulous, delicious breakfast that reheats like a champ and provides the balanced nutrients we need. Pair it with a small piece of fruit, and you’ve got yourself a complete meal! Enjoy.
Southwestern Breakfast Frittata
Program Compliance: Fed & Fit, Whole 30, 21-DSD, AI (when you omit pepper)
Time: 45 minutes
Yield: 6 servings
- 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
- 1/2 pound skirt steak, tenderized
- 1 teaspoon steak seasoning (or salt & pepper to taste)
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 purple onion, sliced
- 12 eggs
- 2 Tablespoons fresh cilantro, chopped
- 1 avocado, sliced
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.
Photo courtesy of Cassy Garcia.