Do you suffer from cream cheese bagel addiction? I’ve been struggling with my addiction to cream cheese bagels for a while now. It’s so easy to fall off track. One busy, unprepared morning is all it takes for me to fall off the wagon. Every now and then I’ll go on a bender, too, sometimes lasting four days in a row. It’s a problem!
I’m too busy to cook up a healthy breakfast every morning, and bagels just taste so darn good. A perfect breakfast! …Right? Nope. Bagels and their bff cream cheese aren’t really on our side. They might be convenient and delicious, but they aren’t nutritious or filling, and they add extra jiggles to the places we don’t want jiggling.
In my never ending quest to decrease my cream cheese bagel consumption, I often cook up a frittata the night before my work-week starts. Frittatas are a great meal prep option for ensuring that you have a healthy, fast breakfast waiting for you every morning. Aside from not being a cream cheese bagel, the only problem I have with frittatas is that they can become repetitive and BORING. I don’t know about you, but I hate boring food. When food becomes boring – I start eating bagels.
This frittata recipe, however, is tried and true. It is so tasty and satisfying, and I have yet to become bored with it! It tastes like it’s bad for you, but is filled with nutrients and hidden veggies. Luckily for me, my Hungry Harvest* delivery included green onions, eggs and a tomato this week, giving me nearly all of the goods needed to make this dish!
*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest
This recipe could easily be flipped into a Whole30 compliant breakfast if you omit the cheese. However, the 1/4 cup of cheese that goes into this dish (of 3 servings) really isn’t anything to feel guilty about. Everything else in this recipe is 100% guilt free and delicious. I suppose you could make this with any kind of hot sauce, but I don’t know WHY you would want to – Cholula is the best.
As a proud participant of Hungry Harvest, I try to avoid purchasing produce from a grocery store at all costs. I like to use what I have on hand, get creative and make it work. As I mentioned earlier, the tomato, green onions and eggs needed for this recipe were conveniently included in my Hungry Harvest delivery. I was super pumped about it, because it meant that I’d get to make this recipe for breakfast. My world almost crumbled when I noticed I didn’t have any fresh spinach on hand. I thought I’d have to just emit it from the recipe – or worse – go to the grocery store.
Before accepting defeat, I decided to check my freezer to see if my past self might have prepared me for this situation. There it was, it all of it’s glory: a lone ziplock of frozen sautéd spinach! Take that universe. Whenever I have too much spinach on hand, I’ll sauté it before it goes bad, portion it into ziplock bags, and freeze it. I don’t have a blog post about it at this time, but I do have some other great freezer friendly recipes floating around here. You can check them out here: Hungry Harvest: The Freezer is Your Friend
This recipe makes between 3-4 servings, and is cooked in an 8 inch cast-iron skillet. If you’d like to make a larger batch, simply double the recipe ingredients and use a 12 inch cast-iron. If you don’t have a cast-iron skillet, any other oven safe baking dish would work. But really, you should just get a cast-iron skillet. They’re amazing. Click the image below to shop on Amazon:
Ingredients (4 servings):
- 5 eggs
- 1 chicken breast
- 1/2 cup wilted spinach
- 1 medium tomato, chopped
- 2 sprigs green onion, chopped
- 1/4 cup hot sauce
- 1/4 cup cheddar cheese, shredded (optional)
- 1 TBSP oil (avocado or olive)
- Salt + pepper, to taste
- Preheat oven to 375 degrees.
- In a bowl, whisk eggs, Cholula, cheese, and salt & pepper together, set aside.
- Shred or dice rotisserie chicken, set aside.
- Place skillet over medium heat.
- Once heated, add the oil, green onion, tomatoes and spinach to the pan. Cook for about 5 minutes.
- If using fresh spinach, simply add the spinach to the pan and wilt.
- After 5 minutes have passed, add the chicken to the pan. Mix the chicken and veggies until the ingredients are well distributed.
- Pour egg mixture over the chicken and veggies. Make sure that the eggs fill all the nooks and crannies.
- Transfer the skillet to the oven. Bake for 20-25 minutes, or until the eggs are set. The eggs are not set if the center of the dish jiggles.
- Once set, remove from oven, slice and serve! Store left overs in air tight containers in the fridge.
Happy munching! : )
**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤