Roasted Red Pepper and Pesto Frittata

Did you eat breakfast today? Was it as delicious as this Roasted Red Pepper and Pesto Frittata? Was it packed with protein, good quality fat, greens and loads and loads of flavor?

Let me introduce you to my favorite go-to breakfast right now. She is a beautiful frittata packed with some of my favorite flavors – roasted red bell peppers, pesto, turkey bacon, quinoa, kale and eggs.

The new year for me always gets me excited about trying new recipes and getting back on track with my healthy eating because nutritionist or not – I fell of that wagon too. But instead of beating myself up and starving myself with a juice cleanse I just got back to the basics.

Clean, whole food that is easy to make, filling and lasts more than one meal.

If you have a well stocked pantry – and I hope you do because if you do then this dish will take you no longer than 20 minutes to put it together, 30 minutes to cook it and then you have breakfast for 6 days.

You are welcome.

And if you don’t have a well stocked pantry – well you better email me about my pantry makeover program. Wink. Wink.

For this recipe you will need:

• Cooked Quinoa (protein powerhouse)
• Pasture Raised Eggs
• Roasted Red Peppers
• Basil Pesto
• Turkey Bacon
• Kale
• Muffin Tin Pan

The key to making this little fellas to bake them in a muffin tin. I used a large muffin to make mine but if you have the traditional 12 cup one – use that. Just know that one serving will be 2 frittata muffins.

Roasted Red Pepper & Basil Frittata
Prep time: 20 minutes, Cook time: 30 minutes
Serves 6 :: Download Roasted Red Pepper & Basil Frittata Here

1/2 cup quinoa, rinsed and drained

1 cup water or broth

1 dozen pasture raised eggs

1/2 cup roasted red peppers, chopped

1/4 cup pesto or half bunch of chopped fresh bail

1 package turkey bacon

1/3 bunch kale, well chopped

3 teaspoons sea salt

1 teaspoon pepper

Preheat oven to 375 degrees.

Put rinsed quinoa and water in medium sauce pan and bring to boil. Reduce to simmer with lid on until cooked, 10 to 15 minutes. Remove from heat and set aside to cool.

While the quinoa cooked, chopped and cook the turkey bacon in a saute pan. You made need a drizzle of oil to help it fry.

In a large mixing bowl, whisk eggs, roasted red peppers, pesto or basil, turkey bacon, salt and pepper; set aside. Stir in quinoa and kale.

Grease a 12 cup muffin tin and divide the frittata evenly into each cup. Bake for 30 minutes until golden and firm.

Enjoy breakfast all week long!