Some days just go crazy haywire, right? Does it happen to you? It so happens to me from time to time. This week, I had a meeting that ran late and I ended up almost an hour behind my usual evening routine. I was so late we skipped a bath for my toddler. Dinner needed to be ready in about 20 minutes. Ahhhh! Breakfast to the rescue! We actually do breakfast for dinner regularly. It’s nutrient rich, super fast, and everyone likes it. There’s a reason so many restaurants and fast-food joints now serve breakfast all day long. But you can totally make it yourself for 1/2 the cost and in 20 minutes or less!
French toast, pancakes and waffles, scrambled eggs, turkey bacon, and omelets are some of my favorites in the morning and at night. But this week, I wanted something a little heartier. My favorite way to make a meal more hearty is to bump up the fiber by adding a ton of vegetables and, often times, beans.
I hope you’ll try this super tasty, hearty frittata for breakfast, lunch or dinner. It’s so good!
Black Bean and Potato Frittata
- 1 Tbs extra virgin olive oil
- 1/2 medium onion, chopped
- 1/4 large red pepper, chopped
- 1-2 red potatoes, very thinly sliced
- 1/2 can black beans
- 2 oz goat cheese
- 4 eggs, beaten
- 1/2 cup milk
- salt and pepper
- 1/4 cup chopped cilantro
- 1/2 avocado sliced
Preheat oven to 350 degrees. Saute onions and red pepper in olive oil until soft and then set aside. Layer potato slices in the bottom of a wide pan and cook for 3-5 minutes on medium to brown and crisp. Without removing from the heat, but watching to be sure you don’t burn the potatoes, top potatoes evenly with onions, peppers, and black beans. Dollop goat cheese around the pan. Beat together eggs and milk with a sprinkle of salt and pepper, then pour over vegetables and cheese. Pop into the oven for 10-15 minutes until almost completely set in the middle. Sprinkle with cilantro and top with avocado just before serving.
Enjoy this frittata with fresh fruit and a salad. Maybe a glass of light white wine. Yum!