The Everything Awesome Frittata

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Oh my gosh it’s so hot out.

It’s been 81F or higher since Sunday and looks like today will be about the same. Living in a town that sees 8 months of snow makes 81 degrees feel like we’re living in the sun.

Thankfully our neighbors have air conditioning, and I have plenty of treats to bribe them with.

1 Berry Pastry Jam Roll in exchange for 30 minutes in a cold house?

Beats paying $15 to sit in an air conditioned movie theater. Plus, it gives me an escape plan for when I decide to turn on the oven!

When it gets this hot my day is comprised of 3 main foods: smoothies, popsicles, and eggs. I don’t know how eggs play into the whole heat thing… but it just works.

I completed my 14km long run on Sunday [only 5 weeks until the race… omg] and came home with a raging belly.

Instead of having my usual bowl of oats, I opted for a empty the fridge frittata aka everything awesome frittata.

Olives, and mushrooms, nutritional yeast, tomatoes, fresh herbs… every last leftover in my fridge went into making this delicious breakfast.

The Everything Awesome Frittata
Recipe type: Gluten free, Dairy free, Sugar free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Do you reheat your leftover grains for days and days or throw out your wilted herbs and veggies? Switch it up by adding a little egg + milk to the mix by making your very own crispy and delicious frittata.
  • Ingredients
  • 1 tablespoon extra virgin coconut oil
  • 6 free range, organic large eggs
  • ¼ cup non-dairy milk – I used Eden Organics unsweetened soy milk
  • ½ cup carrots + zucchini, shredded
  • ¼ cup sun dried tomatoes
  • ¼ cup fresh parsley, chopped
  • ¼ cup leftover rice
  • 6 olives, pitted and diced
  • 6 cremini mushrooms, sliced
  • 2 fresh basil leaves, chopped
  • ½ teaspoon herbamare
  • ½ teaspoon oregano
  • 2 tablespoon nutritional yeast
  1. Preheat coconut oil on medium heat in a medium sized oven safe pan [I used cast iron].
  2. Meanwhile, place eggs and milk in a bowl and whip with a fork for 1 minute. Add remaining ingredients except mushrooms and nutritional yeast. Stir to combine.
  3. Pour mixture into prepared pan and top with sliced mushrooms. Allow to cook for 10 minutes.
  4. At about the 8 minute mark, turn your oven broiler to low and sprinkle nutritional yeast on top of the frittata.
  5. Slide the frittata under the broiler [oven rack should be around 6″ away from the element] and watch carefully until the top is golden, about 5 minutes.
  6. Remove from oven and serve!

View Nutritional Information (once on page scroll down)

I had mine with 3 strips of bacon and a goat yogurt strawberry parfait!

Yep, you read that right. I’m trying out dairy again! I had been incessantly craving dairy for over 3 weeks. I was going to our fridge looking for milk. Every time I drove past Dairy Queen I had to fight the urge to stop for an ice cream. I even caught myself day dreaming of a huge block of melted cheese!

Odd right?

Instead of ignoring these queues my body was so obviously sending me, or going off the deep end and burying myself in a DQ blizzard, I decided to pick up some plain, sugar-free goat yogurt and give dairy another run for it’s money.

Why goat’s yogurt? When compared to cow’s milk, it’s easier for your body to digest because of it’s:

  • short and medium chain triglycerides.
  • smaller globules. The smaller globules allow our enzymes to break them down quicker.
  • smaller, softer curds and;
  • totally random point… it’s higher in calcium!

So far I’ve had no stomach aches, headaches, or rashes.

I knew I was doing my body right with the first spoonful. Who knows, maybe I wont like yogurt tomorrow, but I’m loving it right now!

Goat’s Yogurt Strawberry Parfait

Gluten free, Sugar free, Corn free

  • 3/4 cup plain, sugar-free goat’s yogurt
  • 3 strawberries, sliced
  • 1 tablespoon chia seeds
  • 1/8 teaspoon white powdered stevia

Mix together and allow to sit for 30 minutes before enjoying.

When you get cravings, what do you do?

I’d love to hear your approach to how you deal with cravings, especially if it means changing your diet to accommodate!

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Comments | Leave Your Comment

  1. I LOVE your blog! I never knew goat’s yogurt was more nutritious than normal yogurt. I’ve always thought that Greek yogurt was better than regular. I’m definitely running out and buying some today.

  2. Ah, man.. 81F is what I have my AC set on all summer! (117F here is Arizona). But I wouldn’t trade it for all that snow!

  3. What temperature do you start cooking at? I want to make this for Sunday breakfast today!

    • I put the burner to medium heat and kept it there for about 10 minutes. Then I let the broiler heat up for 2 minutes. I’d say the oven was at about 350F when I put the frittata in. Enjoy!

  4. I don’t know where to begin with how beautiful this is and how delicious it sounds. I have an extreme appreciation for food and how people approach eating. I don’t think it’s a one size fits all kind of thing. I go with cravings to an extent. Obviously, giving in to ice cream would be pretty uncomfortable and/or unpleasant for me and others around me, so I have to come up with the next best thing. I do thing that our bodies crave things for a reason, especially those of us that are extremely mindful of what we eat on a regular basis. I think giving in to those cravings within reason is important. I’ve also found, the longer I have eaten healthy, I don’t crave junk food at all. Not to say I don’t crave sugar or sweets, but it doesn’t seem to taste the same to me anymore and once I give in, I’ve satisfied what I was looking for.

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