Sunday Frittata

What's better than a lazy Sunday morning?  I can't really think of anything... Sleeping in, lazing around in pajamas, yummy breakfast, cup of tea, some good tv...sounds perfect.  Yesterday Michael and I did just that and I made a super easy and delicious frittata to make our Sunday breakfast a little more special than what we normally do. 

It was very quick and an absolutely delicious breakfast for two :) 

Vegetable Frittata

5 eggs

1 tbs water

half a zucchini

half onion

sliced mushrooms

1 red bell pepper

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper to taste

2 tsp of oil or a couple tbs of butter

First chop and sauté all of your vegetables in a small cast iron skillet with either 2 tbsp of butter or a splash of coconut or olive oil.  Whatever you want to use will work.  I used butter because it doesn't bother my allergies when I only use a little bit, and it tastes sooooo good.  So sauté all of the vegetables on medium/high heat until they are cooked thoroughly and no longer crunchy.  The amount of vegetables should look like it's almost too much, they will cook down and this will create a really nice full frittata.  

Once the vegetables are cooked, pour in your eggs that have been whipped up with the water and dry spices.  You should whip them up until they look frothy.  This will help create a nice airy frittata.  Once the eggs are in the pan with your vegetables, throw the entire skillet into a 350 degree oven for 20 minutes, or until the eggs are no longer watery looking, and voila! Super easy, and incredibly delicious Sunday breakfast :)