Breakfast, Food

Goat Cheese & Veggie Frittata

Hi guys!

Monday’s have been really crazy for me this summer! I work as a medical assistant for the first half of the day, try to go to the gym on my way home for about an hour, and then teach ballet for the second half of the day. If I’m feeling super ambitious, I’ll squeeze in a yoga class after teaching 🙂 .  Although I’m usually so wiped out that I just like to snuggle up with a jar of Nutella (my weakness)!  Since I don’t get a lot of breaks throughout the day, I try to get in a substantial, nutrient-dense breakfast to stay full and keep my energy up. This week I made one of my favorites:


Pepper, Tomato, Spinach & Goat Cheese Frittata


Peach, Blueberries, Raspberries & Banana Fruit Salad

I like making frittatas for breakfast because the protein in the egg keeps me satisfied and I can pack in as many veggies as I want. To start, I sautéed the tomatoes and red pepper in coconut oil until they were soft and slightly browned. While the veggies were cooking, I whisked the eggs (if you want the frittata to be a little fluffier, you can pulse the eggs in a blender). Before adding the eggs, I threw in a handful of spinach. After giving the spinach a little time to cook, I added in the eggs.


First, I let the frittata cook on the stove until the bottom and sides were cooked through. Then, I placed the pan in the broiler to cook the top portion of the frittata. Just before it was ready to come out, I sprinkled goat cheese on top and let it cook a little bit longer to warm the cheese 🙂

Frittata Ingredients:

  • 2-3 grape tomatoes
  • 4 thin slices of red bell pepper
  • handful of spinach
  • coconut oil for cooking
  • salt and pepper (to taste)
  • 2 whole eggs
  • 1 egg white
  • sprinkle of goat cheese

Fruit Salad Ingredients:

  • 1 peach sliced
  • 1/2 banana sliced
  • handful of blueberries
  • 3 raspberries 🙂

What do you guys make for breakfast to fuel your body for a long day? Post a comment below!