On Sunday, I decided to make Matt and I a large batch of steel cut oats so that we could have nutritious breakfasts while cutting down on morning prep. We’ve enjoyed them a few ways and then yesterday I brainstormed up this frittata.
After spraying each dish with coconut cooking spray, I layered spinach, half portion each of steel cut oatmeal, Cabot sharp cheddar + a small amount of their habanero cheddar. Lastly, I poured the scrambled eggs over top and popped these babies into the oven.
Roughly 30 minutes later, they came out bubbly and smelling delicious!
I made our side yesterday as well, so all we had to do was make our coffee, plate, and enjoy!
I love it when I can help both him and I get a good start to our day. This hit the spot for us both, and I hope it does the same for you!
1 serving cooked steel cut oatmeal (start with 1/2 c dry)
Two handfuls of baby spinach, torn
1 slice sharp cheddar (3/4-1 oz.)
1/2 oz. habanero cheddar (a little goes a long way, trust me)
2% milk or milk of choice
1/2 avocado, peeled, pit removed, and chopped
Two Roma tomatoes, quartered
2 T artichoke pesto
For frittatas, spray each dish with a small coat of cooking spray. Preheat oven to 350*. Layer spinach, 1/2 portion steel cut oatmeal each, and the cheese. Scramble the eggs with desired amount of milk and divide evenly between both dishes. Bake for approximately 30 minutes or until eggs have set. While they cook, toss avocado, tomatoes, and pesto together before chilling in the refrigerator. Divide and serve with strong quality coffee. 😉
I cannot wrap my mind around the fact that these photos were snapped eight years ago! Our baby girl was only around six months old. <3
As always, I wish you all a fantastic day!