As our kids are home from school, keeping them fed and full is so very important. It helps kickstart their brains for a day of homeschooling, which for most is learning in a different manner than what they’re used to. We need to have patience and as their parent or guardian, lead by example. Eat breakfast with them. Talk about how important food is and keep them on structured meals like they’d have at school.
With breakfast in mind, I’m sharing my veggie packed frittata that is great for meal prepping as well. It stores for a few days too so make a bunch!
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
- 1/2 lb ground pork sausage
- 1/2 of a zucchini, diced
- 1/4 of a red pepper, diced
- 1/2 of a green pepper, diced
- 3 tbs olive oil
- 1/4 of a red onion, diced
- 2 cups Ore-Ida Potatoes O’Brien
- 2 cups shredded cheddar cheese
- 6 eggs
- 1/4 cup heavy cream
- salt and pepper
- Preheat the oven to 400 degrees
- In one skillet, brown the ground pork sausage.
- While that’s browning, in a cast iron skillet on medium heat add the olive oil, zucchini, red and green peppers and onions. Sauté until they begin to get a little soft.
- Add the frozen potatoes to the pepper mixture and cook until the potatoes are completely heated through.
- Add pork sausage to the iron skillet.
- Using your spatula, flatten the pork, peppers and potato mixture and then sprinkle the cheese on top, making sure that each section has cheese.
- In a separate bowl, whisk the eggs, heavy cream and salt and pepper together.
- Pour the eggs into the skillet and using the handle, tilt the skillet around to make sure the eggs cover the entire skillet.
- Let the skillet cook that all together for a few minutes, until the eggs are just a little jiggly on top.
- Place the iron skillet in the oven for 10-15 minutes, until the eggs are completely cooked through.
- Garnish with chopped parsley and enjoy!