Mushroom Asparagus Kale Onion and Garlic Frittata

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It's no secret that I'm a huge fan of meal prep. With just a little planning, meals and snacks during the week can be balanced, budget friendly, stress-free AND full of flavor. I particularly love prepping breakfasts in advance because I don't like racing around in the morning before work cooking (aka making a mess and leaving the kitchen looking like a tornado hit down). Frittatas have quickly become one of my go-to make ahead breakfasts - super versatile, satiating and easy to re-heat and eat!

Breakfast has also been touted as the "most important meal of the day" for decades, although many of us still don't have time to eat a balanced breakfast in the morning. This can often lead to extreme hunger (aka "hanger") and over-eating later on the day. Research has shown that including a high protein/high fiber breakfast as part of an overall healthy diet can improve concentration and reduce the risk for obesity, diabetes and heart disease. 

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This frittata is loaded with allll the fresh veggies and crumbled root veggie hash browns for a boost of complex carbs (and some extra sweet potato-y goodness). Hope you all enjoy this make-ahead frittata as much as I did!

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Mushroom Asparagus Kale Onion and Garlic Frittata

Serves 4


Ingredients

  • 1 carton of portobello mushrooms, rinse well
  • 1/2 bunch asparagus, cut into 1/2 inch pieces
  • 1/4 cup diced sweet onion
  • 2 cups baby kale
  • 1-2 cloves minced garlic
  • 6-8 eggs, whisked
  • 4 Dr. Praeger's root veggie hash browns
  • salt and peppers
  • 1/2 tablespoon avocado oil

Directions

  1. Cook hash browns according to package instructions
  2. Heat cast iron skillet over medium heat with 1 teaspoon avocado oil
  3. Add mushrooms and season with salt and pepper. Cook until tender (3-4 mins). Remove mushrooms and set aside. Wipe out mushroom juice from the pan with a paper towel and place the cast iron back over the heat with the remaining avocado oil.
  4. Add onion, garlic and asparagus and saute until tender (3-4 mins).
  5. Add baby kale, crumbled hash browns and season with salt and pepper.
  6. Add whisked eggs and evenly distribute throughout the pan. Let cook until the edges start to firm up (around 3-4 mins).
  7. Broil on high to finish for 2-4 minutes. The center should firm up and the top should start to brown slightly.
  8. Let cool and use a soft spatula to separate the edges of the frittata from the pan and underneath. Cut and serve!

*Store in the fridge for up to 5 days.

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