Red and Green Breakfast Frittata

I  love mornings. I know many of you just rolled your eyes at me. Trust me I know. Somehow I've come to be surrounded by night owls. But I stand firm. I love mornings.

And when I can there's nothing that I enjoy more than an early morning workout followed by a lovely, lingering breakfast at home. Maybe I'd stop by the farmer's market and grab a few fresh veggies to throw into this recipe...

And while I don't get these opportunities often, I can daydream, can't I? I'm finding that my daydreams often manifest into blogs. So here's a little glimpse at my perfect morning meal. 

A festive and easy to prepare breakfast dish for company or a lovely, lingering morning in together. Serve with my Chai latte for a delicious start to any day!

Be well,


Red and Green Breakfast Frittata

Serves 4


1/3 Cup Fresh Gluten-Free Bread, torn into bite-size chunks

3 Tablespoons Grape Seed Oil, divided

2 Cups Spinach, finely chopped

1 Red Bell Pepper, finely chopped

1/2 Cup Parmesan cheese, grated (optional or use Daiya shreds)

6 Eggs, lightly beaten (or sub egg whites)

1/4 teaspoon sea salt, or to taste

Fresh Ground Pepper, to taste

1 Shallot, minced

1 Clove Garlic, minced

1/8 teaspoon Red Pepper Flakes 

1 Avocado, sliced 

Handful of cilantro (optional)


  1. Adjust oven rack to top slot and preheat oven to 350 degrees F.
  2. In a small bowl, combine gluten-free bread chunks and 1 Tablespoons of Grape Seed Oil.
  3. Line baking sheet with parchment paper.
  4. Spread bread onto a lined baking sheet. and bake for 8-10 minutes until browned. Stir at 4 minutes. Set aside to cool. Save lined baking sheet.
  5. Increase oven temperature to 500 degrees F.
  6. In a large mixing bowl, combine eggs, 1/4 Cup of cheese, salt and pepper.
  7. In a saute pan over medium heat add remaining 2 Tablespoons Grape Seed Oil.
  8. Add shallot and stir lightly until translucent.
  9. Add spinach, red bell pepper, garlic and red pepper flakes. Cook, stirring occasionally for 2 minutes.
  10. Reduce heat to medium low and add egg mixture.
  11. Eat Inspired Today TIP: Gently lift cooked edges from sides of pan using a temperature resistant rubber spatula. Tilt pan slightly to encourage uncooked eggs towards edges of pan.
  12. Cook  5-7 minutes or until eggs begin to firm and set at center.
  13. Flip egg mixture onto lined baking sheet.
  14. Sprinkle with gluten-free bread chunks and remaining 1/4 Cup cheese.
  15. Transfer to oven and cook approximately 2 minutes or until top is golden brown and cheese is melted.
  16. Use spatula to gently slide frittata onto a serving plate. Top with avocado slices, sprinkle with cilantro and serve warm. 



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