Does anyone really have time to cook before work? I sure don’t – I’m too busy pressing the snooze button. Since the snooze button and I are buds, I have absolutely no time in the morning to devote to cooking, and if I’m not prepared, I’m left with no choice and have to head to bagel town. Bagel town is forbidden, though, so how do I ensure a healthy breakfast while maintaining my friendship with the snooze button? Meal prep!
Meal prep is my ticket to consistent healthy eating during the week. By prepping ahead of time, I can ensure that I’ll be having healthy breakfasts and lunches at work. Frittatas have been my savior when it comes to breakfasts. They are so easy to prep and take no time at all to reheat for breakfast at work. Every Saturday and Tuesday I use what I have on hand to create a yummy and unique combination, which makes it hard to get bored (my work-week is Sun-Thurs, which is why I prep on Saturday). Some of my other favorite frittata recipes are:
This particular recipe calls for Spicy Slow Cooker Barbacoa Beef, a simple and tasty recipe I recently posted on the blog. That too, is super easy to whip up over the weekend for week-day prep. Throw some of it in this frittata, on some tacos, or eat it right off the fork. The veggies this recipe calls for includes: spinach, onion, tomato and sweet pepper. That’s only because those are the veggies I had on hand, and I thought they’d make a great combination! You can really use just about any veggies you want, though.
I’m always having to create recipes with the produce I have on hand, because I don’t actually shop at the store for my eggs, cheese, vegetables or fruit! Whaaaat? I actually get all of the aforementioned items delivered straight to my house through a weekly subscription box called Hungry Harvest. Not only is the food that they send me delicious, it’s food that was recovered from farmers and grocery stores before being thrown away. I’m talking perfectly delicious and fresh food that just might be a little wonky looking, oversized, or not the right shade of green.
*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest
Oh, and before I forget, this recipe is also Whole30 compliant, so long as you leave off the cheese! Large make-ahead meals like this are essential for Whole30 survival in my opinion.
Spicy Barbacoa Beef Frittata
Spice up your breakfast with this simple and delicious recipe.
- 5 eggs
- 2 sweet peppers (sliced)
- 10 cherry tomatoes (sliced)
- 1/2 medium onion (sliced)
- 1/2 cup barbacoa beef (shredded)
- salt and pepper
- 2 tbsp olive oil
- 1/4 cup cheddar cheese (optional) (shredded)
Preheat oven to 350 degrees.
Preheat an 8-inch cast iron skillet over medium heat.
Reserve a small portion of pepper and tomato slices for a garnish.
Sauté onions in oil until soft and fragrant, about 5 minutes. Add spinach, peppers, tomatoes, and beef to the pan with the onions. Season with salt and pepper. Cook 3-5 minutes.
While the veggies and meat are cooking, whisk 5 eggs in a bowl and season with salt and pepper.
Pour whisked eggs into the cast iron skillet with the meat and veggies. Place the reserved peppers and tomatoes decoratively across the top. Sprinkle with cheese if desired.
Transfer the cast iron skillet to the middle rack of the oven and cook for 20-25 minutes, until the eggs are set.
Remove from the oven and serve OR allow to cool, cut into fourths and store in the fridge.
**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! ❤