Italian? Yes. Herbs? Yes. Pizza? Kinda of… Minus the bread and cheese. Frittata? Yes. Should you make this? Absolutely.
Are you looking to change up your breakfast routine? Well, this is a hearty change that will leave your mouth watering for more. This is also good for those of you like myself who love the ‘Reverse Diet’ aka breakfast for dinner which is what I do at least 150 days a year. This recipe is loaded with antioxidants, protein, and slow digesting carbohydrates that will fuel your goals.
I previously mentioned utilizing the bulk section at local grocery spots can help you to select, try, and obtain fresh spices at a lower cost and control your portion to ensure freshness. I recently loaded up on fennel seeds hence its addition to this recipe and it is fabulous. Fennel is sweet due to its composition of anise which has a similar taste to licorice. If you are trying to boost your fiber intake – try fennel. In addition to its fiber content fennel also has antioxidant, mineral, and vitamin properties.
- 10 whole eggs
- 1/4 cup fresh or canned/drained yellow corn
- 1/4 cup unsweetened almond milk
- 8-10 cherry tomatoes; quartered/slivered
- 1 cup raw kale; chopped
- 2 ounces prosciutto; chopped/ripped into various sizes
- 2 tbsp fresh sage; minced
- 1 sprig rosemary; minced
- 1 tbsp parsley; chopped
- 1 tbsp fennel seeds
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- OPTIONAL: 1/2 tsp sea salt
- Preheat the oven to 350 degrees Fahrenheit.
- On a stovetop heat up a frying pan over medium-high heat to toast the corn, fennel seeds, and black pepper. Toast for 5-8 minutes until fragrant and/or slightly browned then remove from heat and set aside to cool.
- In a large mixing bowl combine all ingredients and the corn from step one.
- Oil a circular pan and pour in the egg mixture from step two.
- Bake for 20-25 minutes until a knife can be inserted in the center and removed without residue.
- Set the pan aside, inhale, allow to cool, slice, and serve.
xxx – Sarah